Description
A creamy and comforting broccoli cheddar soup ready in just 30 minutes. This hearty soup combines tender broccoli florets, grated carrots, sharp cheddar cheese, and a savory broth for a deliciously satisfying meal perfect for any season.
Ingredients
Scale
Sauté Base
- 4 tablespoons butter (½ stick)
- ½ medium onion, chopped
- 2–3 cloves garlic, minced
Soup Thickener & Broth
- 4 tablespoons all-purpose flour
- 2 cups low sodium chicken or vegetable stock
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp paprika or ground nutmeg (optional)
Vegetables
- 3 cups broccoli florets (about 1 large head, cut into small pieces)
- 1 large carrot, grated, julienned, or finely chopped
Dairy
- 2 cups half & half or milk (light or heavy cream can be substituted)
- 8 oz block cheddar cheese, grated (about 2 cups; mild, medium, or sharp)
Instructions
- Sauté the Aromatics: Melt the 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 lightly golden. Then add the minced garlic and sauté for an additional minute until fragrant.
- Create the Roux: Sprinkle in the all-purpose flour and whisk continuously for 1–2 minutes until the flour turns a light golden color, which helps cook out the raw flour taste and thickens the soup later.
- Add Broth and Vegetables: Slowly pour in the chicken or vegetable stock while whisking to prevent lumps. Add the broccoli florets, grated carrot, kosher salt, black pepper, and optional paprika or nutmeg. Bring the mixture to a boil, then reduce the heat to medium-low and simmer gently for 15 minutes, or until the broccoli and carrots are tender.
- Finish with Dairy and Cheese: Stir in the half & half (or milk/cream) and grated cheddar cheese. Allow the soup to simmer for another minute while the cheese melts, then taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and serve with toasted crusty bread or in a bread bowl if desired for a cozy, complete meal.
Notes
- For a thicker soup, use heavy cream instead of half & half or milk.
- You can substitute vegetable stock to make this soup vegetarian.
- Adding a pinch of nutmeg complements the cheese flavor nicely.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- For a smoother texture, blend a portion of the soup before adding the cheese.
- Use sharp cheddar for a bolder cheese flavor or mild cheddar for creamier, less tangy taste.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
