Description
This Broccoli Cheese Soup recipe is a creamy and comforting dish perfect for a cozy meal. With the richness of cheddar cheese and the goodness of broccoli, this soup is a crowd-pleaser that is easy to make.
Ingredients
Scale
For the Soup:
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups half-and-half (or whole milk for a lighter option)
- 3 cups broccoli florets, chopped small
- 1/2 cup matchstick or grated carrots
- 1/4 teaspoon ground mustard (optional)
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds more.
- Sprinkle in the flour and whisk constantly for 1–2 minutes to create a roux. Gradually pour in chicken broth while whisking to prevent lumps.
- Stir in half-and-half, broccoli, carrots, ground mustard, and paprika. Season with salt and pepper to taste. Bring the soup to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until the vegetables are tender.
- Reduce heat to low and gradually stir in the shredded cheddar cheese until melted and smooth. Do not let the soup boil once the cheese is added, as it may curdle.
- Use an immersion blender for a smoother texture, or leave it chunky if preferred. Serve warm with crusty bread or in a bread bowl.
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded.
- You can substitute vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg
