Description
This creamy broccoli cheddar soup is a comforting and delicious meal perfect for cool days. Made with fresh broccoli, sharp cheddar cheese, and a velvety base of butter, milk, and cream, it offers a rich, cheesy flavor with just the right balance of vegetables. The soup is cooked on the stovetop and can be blended for a smooth texture or left chunky for a hearty bite.
Ingredients
Scale
Base Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
Cheese
- 2 cups sharp cheddar cheese, shredded
Instructions
- Prepare the Base: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour over the butter, onion, and garlic mixture. Whisk continuously for 1 to 2 minutes to cook the flour and create a roux, which will thicken the soup.
- Add Liquids and Seasonings: Slowly pour in the whole milk and broth while whisking constantly to prevent lumps. Stir in the heavy cream, salt, black pepper, and optional paprika.
- Simmer with Vegetables: Bring the mixture to a gentle simmer. Add the chopped broccoli florets and shredded carrots. Let the soup simmer uncovered for 15 to 20 minutes, or until the broccoli is tender and the soup has thickened slightly.
- Add Cheese: Reduce heat to low. Gradually stir in the shredded cheddar cheese, adding it a handful at a time and stirring until melted and smooth. Avoid boiling the soup after adding the cheese to prevent curdling.
- Blend if Desired: Use an immersion blender to lightly blend the soup for a smoother texture, or leave it chunky if you prefer more texture.
- Serve: Serve the soup hot. It pairs beautifully with crusty bread or inside a bread bowl for a comforting meal.
Notes
- For extra flavor, add a pinch of dry mustard or a splash of Worcestershire sauce.
- Use freshly shredded cheese for the smoothest melt; pre-shredded cheese can make the soup grainy.
- Adjust seasoning to taste, especially salt and pepper, depending on your broth’s sodium content.
- If you prefer a thinner soup, add additional broth or milk to reach desired consistency.
