Description
A rich and creamy broccoli cheddar soup packed with fresh broccoli, sharp cheddar cheese, and a smooth, velvety texture. This comforting dish is perfect for chilly days and makes a satisfying meal when paired with crusty bread or a grilled cheese sandwich.
Ingredients
4 cups fresh broccoli florets (chopped into bite-sized pieces)
1 small onion (finely diced)
2 cloves garlic (minced)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups vegetable or chicken broth
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese (freshly grated)
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon ground mustard
Optional: 1/2 cup shredded carrots, 1/2 teaspoon red pepper flakes, 1/2 cup Parmesan cheese
Instructions
- Sauté the Aromatics – In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds.
- Make the Roux – Sprinkle the flour over the onion mixture and whisk continuously for 1–2 minutes until well combined.
- Add the Liquids – Slowly pour in the broth while whisking to prevent lumps. Add the milk and heavy cream, stirring to combine. Bring to a gentle simmer.
- Cook the Broccoli – Add the chopped broccoli and shredded carrots (if using). Cover and simmer for 10–15 minutes, stirring occasionally, until the broccoli is tender.
- Blend for Desired Texture (Optional) – Use an immersion blender to partially blend the soup for a smoother consistency. For a chunkier soup, skip this step.
- Add the Cheese and Seasonings – Reduce the heat to low and stir in the shredded cheddar cheese until fully melted. Add salt, black pepper, paprika, and ground mustard. Stir well.
- Adjust and Serve – If the soup is too thick, add more broth or milk. Taste and adjust seasonings as needed. Serve warm with extra shredded cheese on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup