Broccoli and Aged Cheddar Soup
Warm up with a comforting bowl of Broccoli and Aged Cheddar Soup, a velvety blend of fresh broccoli florets and rich, sharp cheddar cheese. This hearty recipe elevates the classic broccoli soup with the creamy addition of whole milk, heavy cream, and a touch of aromatic garlic for depth. The use of aged cheddar creates a luxurious, tangy profile, while a sprinkle of optional smoked paprika lends a subtle, smoky finish. Perfect for weeknight dinners or as an impressive starter, this soup comes together in just 45 minutes, offering a nourishing, flavor-packed dish that pairs beautifully with crusty bread or crackers. Try this easy, crowd-pleasing recipe today for the ultimate cozy meal!
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Recipe Information
Ingredients
- 750 grams broccoli florets
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup whole milk
- 0.5 cup heavy cream
- 200 grams aged cheddar cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika (optional, for garnish)
Instructions
Rinse the broccoli florets thoroughly under running water and set them aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent, stirring occasionally.
Add the minced garlic and cook for another 30 seconds, or until fragrant, being careful not to burn it.
Sprinkle the flour over the onions and garlic, stirring constantly to form a smooth paste. Cook for 1-2 minutes to remove any raw flour taste.
Gradually whisk in the chicken or vegetable stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the broccoli florets to the pot and cook for 12-15 minutes, or until the broccoli is tender when pierced with a fork.
Using an immersion blender, puree the soup in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth and then returning it to the pot.
Stir in the milk, heavy cream, and grated aged cheddar cheese. Continue to cook over low heat, stirring frequently, until the cheese is fully melted and the soup is creamy. Avoid bringing the soup to a boil after adding the dairy.
Season the soup with salt and black pepper to taste. If desired, sprinkle a pinch of smoked paprika on top for added flavor and color.
Serve the soup hot with crusty bread or crackers on the side, and enjoy!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 7445 mg | 324% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 28.1 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2162 mg | 166% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
