Broccoli Cheddar Soup
This creamy and comforting broccoli cheddar soup is rich, cheesy, and packed with tender broccoli in a velvety, flavorful broth. It’s perfect for chilly days and pairs beautifully with crusty bread or a side salad.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Ingredients
1 small onion, finely diced
2 cloves garlic, minced
¼ cup all-purpose flour (or cornstarch for gluten-free)
3 cups vegetable broth (or chicken broth)
2 cups whole milk (or half-and-half for extra creaminess)
2 cups broccoli florets, finely chopped
1 carrot, shredded
½ tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp paprika (optional, for extra flavor)
2 cups sharp cheddar cheese, shredded
½ cup Parmesan cheese (optional, for extra depth)
Instructions
1. Saute Aromatics
1. Melt butter in a large pot over medium heat.
2. Add onion and cook for 3-4 minutes until soft.
3. Stir in garlic and cook for 30 seconds until fragrant.
2. Make the Roux
1. Sprinkle flour over the onions and stir continuously for 1-2 minutes until lightly golden.
2. Slowly whisk in the vegetable broth and milk, stirring constantly to prevent lumps.
3. Cook the Vegetables
1. Add broccoli, shredded carrot, salt, pepper, and paprika.
2. Reduce heat and let simmer for 15-20 minutes, until the broccoli is tender. Stir occasionally.
4. Blend & Add Cheese
1. Use an immersion blender to blend some of the soup for a creamier texture while leaving chunks of broccoli. (Alternatively, transfer half of the soup to a blender and blend, then return to the pot.)
2. Stir in the cheddar and Parmesan cheese, mixing until melted and smooth.
3. Taste and adjust seasoning if needed.
5. Serve & Enjoy
1. Ladle into bowls and garnish with extra cheese or croutons.
2. Serve warm with crusty bread or a sandwich.
Nutritional Information (Per Serving – Approximate)
Notes & Tips
Thicker Soup: Add an extra tablespoon of flour or let the soup simmer longer to thicken.
Lighter Version: Use low-fat milk or substitute half the cheese with nutritional yeast for fewer calories.
Gluten-Free Option: Replace flour with cornstarch (2 tbsp mixed with water) or a gluten-free flour blend.
Extra Creaminess: Add ½ cup heavy cream or blend the entire soup for a smoother texture.
Make-Ahead & Storage: Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.