Description
A creamy, comforting Broccoli Cheddar Soup made with tender broccoli, sharp cheddar cheese, and a velvety half & half base, perfect for a warm and hearty meal.
Ingredients
Scale
Soup Base
- ¼ cup unsalted butter
- 1 medium onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups chicken or vegetable stock
- ¼ tsp paprika
- kosher salt & black pepper to taste
Vegetables
- 1 large head of broccoli finely chopped
- 1 carrot grated
Dairy
- 2 cups half & half
- 3 cups cheddar cheese grated or shredded
Instructions
- Prepare the base: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the diced onion and minced garlic, cooking until soft and fragrant, about 4 minutes. Stir in the flour and cook for an additional 2 minutes to form a roux.
- Add stock and vegetables: Pour in the chicken or vegetable stock while whisking constantly to avoid lumps. Bring the mixture to a boil, then add the chopped broccoli, grated carrot, and paprika. Reduce the heat to low and simmer the vegetables gently for 20 minutes until tender.
- Add dairy and cheese: Stir in the half & half and bring the soup to a simmer. Gradually add the cheddar cheese in small batches, whisking continuously until the cheese is fully melted and the soup is creamy. Season with kosher salt and black pepper to taste.
Notes
- For a richer flavor, use freshly grated cheddar cheese rather than pre-shredded.
- You can substitute half & half with heavy cream for a thicker soup or milk for a lighter version.
- Vegetarian option: use vegetable stock instead of chicken stock.
- Adjust thickness by adding more stock if soup becomes too thick.
- To make it gluten-free, substitute the all-purpose flour with gluten-free flour or cornstarch slurry.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg
