Description
A creamy and comforting Broccoli Cheddar Soup that comes together in just 30 minutes. This hearty soup features tender broccoli florets, grated carrots, and sharp cheddar cheese simmered in a rich, velvety broth made with half & half. Perfect for a quick lunch or cozy dinner, it’s easy to prepare and delivers delightful flavors with every spoonful.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- ½ medium onion, chopped
- 2-3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups low sodium chicken or vegetable stock
Vegetables
- 3 cups broccoli florets
- 1 large carrot, grated
Dairy
- 2 cups half & half
- 8 oz grated cheddar cheese
Seasonings
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
Instructions
- Melt Butter and Sauté Aromatics: Melt 4 tablespoons of butter in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Create a Roux and Add Broth & Vegetables: Stir in 4 tablespoons of all-purpose flour, whisking continuously for 1-2 minutes until it turns golden and forms a roux. Gradually pour in 2 cups of low sodium chicken or vegetable stock while whisking to prevent lumps. Add 3 cups of broccoli florets, grated carrot, salt, black pepper, and paprika to taste. Bring the mixture to a boil, then reduce heat and simmer gently for 15 minutes to allow the vegetables to soften.
- Add Dairy and Cheese: Stir in 2 cups of half & half and 8 oz of grated cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Taste and adjust seasoning with additional salt, pepper, or paprika as needed.
- Serve: Serve the hot soup immediately, optionally with crusty bread or in bread bowls for an inviting meal.
Notes
- Use low sodium stock to better control the saltiness of the soup.
- For a smoother texture, use an immersion blender to blend part or all of the soup before adding the half & half and cheese.
- Half & half can be substituted with whole milk for a lighter version or heavy cream for a richer flavor.
- Add a pinch of nutmeg to complement the cheddar cheese flavor if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to prevent the cheese from separating.
