Description
A creamy, cheesy broccoli cheddar soup that’s just as delicious as the restaurant version. Packed with tender broccoli, sharp cheddar, and a rich base, this soup is hearty enough for dinner but quick enough for a weeknight meal.
Ingredients
Broccoli Cheddar Soup:
- 4 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups half-and-half (or whole milk)
- 4 cups broccoli florets, chopped small
- 2 medium carrots, julienned or grated
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper, to taste
- 2 cups sharp cheddar cheese, shredded (plus more for serving)
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 4 minutes.
- Stir in garlic and cook for 1 minute.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in broth and half-and-half until smooth.
- Add broccoli, carrots, paprika, and nutmeg. Simmer uncovered for 15–20 minutes, or until broccoli is tender.
- Turn heat to low. Stir in shredded cheddar until melted and creamy.
- Season with salt and pepper to taste.
- Serve warm with extra cheddar or crusty bread.
Notes
- For extra creaminess, blend part of the soup with an immersion blender before adding cheese.
- Use freshly shredded cheddar (pre-shredded doesn’t melt as smoothly).
- Make it lighter by swapping half-and-half for whole milk.
- Soup thickens as it cools; thin with extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg
