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Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup Recipe
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★★★★★

5.1 from 18 reviews

This creamy and comforting Broccoli Cheddar Soup is the perfect cozy meal for any day. Made with fresh broccoli florets, sharp cheddar cheese, and a smooth, velvety base of butter, flour, and half & half, this soup balances fresh vegetable flavors with rich, cheesy goodness. Easy to make and customizable, it’s a delicious way to enjoy a classic comfort food.

Ingredients

Scale

Base and Aromatics

  • 4 tablespoons butter (½ stick)
  • ½ medium onion, chopped
  • 2–3 cloves garlic, minced
  • 4 tablespoons all-purpose flour

Vegetables and Seasoning

  • 3 cups broccoli florets (or 1 large head, cut into small pieces)
  • 1 large carrot (grated, julienned or finely chopped)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika (or ground nutmeg, optional)

Liquids

  • 2 cups low sodium chicken or vegetable stock
  • 2 cups half & half (or milk, or light or heavy cream)

Cheese

  • 8 oz block grated cheddar cheese (or 2 cups, mild, medium, or sharp)

Instructions

  1. Sauté Aromatics: Melt butter in a large Dutch oven or pot over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened and light golden. Add the minced garlic and sauté for another minute until fragrant.
  2. Add Flour and Create Roux: Sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes until the flour just begins to turn golden, which removes the raw flour taste and thickens the soup.
  3. Add Vegetables and Stock: Pour in the low sodium chicken or vegetable stock, then add the broccoli florets, grated carrot, salt, black pepper, and paprika or nutmeg if using. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 15 minutes until broccoli and carrots are tender.
  4. Incorporate Cream and Cheese: Stir in the half & half and the grated cheddar cheese, allowing the cheese to melt completely and the soup to warm through for another minute. Taste and adjust seasoning as desired for salt and pepper.
  5. Serve: Ladle the soup into bowls and serve hot, optionally with toasted crusty bread or inside a bread bowl for a hearty presentation.

Notes

  • For a vegetarian version, use vegetable stock instead of chicken stock.
  • You can substitute half & half with milk or cream depending on your desired richness.
  • For a smoother soup, use an immersion blender to purée part or all of the soup before adding cheese.
  • Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
  • Add a pinch of cayenne pepper for a spicy kick.
  • If using pre-shredded cheese, be aware it may not melt as smoothly due to anti-caking agents.

Nutrition

Keywords: broccoli cheddar soup, creamy broccoli soup, cheesy broccoli soup, comfort food soup, easy soup recipe

Find it online: https://trendytasterecipes.com/broccoli-cheddar-soup-recipe/