Broccoli and Cheddar Soup
Warm, comforting, and irresistibly creamy, this homemade Broccoli and Cheddar Soup is the ultimate cozy meal. Packed with tender broccoli florets, rich sharp cheddar cheese, and a hint of smoked paprika, this hearty soup delivers layers of flavor in every spoonful. A silky blend of chicken or vegetable stock, whole milk, and a touch of cream creates its velvety texture, while a simple roux adds the perfect amount of thickness. Ready in just 45 minutes, this easy one-pot recipe combines wholesome ingredients and simple techniques for a restaurant-quality dish right in your own kitchen. Serve it with crusty bread or a side salad for a satisfying lunch or dinner the whole family will love! Perfect for chilly days, this broccoli and cheddar soup is both a classic comfort food and a great way to sneak in some greens.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 Garlic cloves, minced
- 1 quarter cup All-purpose flour
- 4 cups Chicken or vegetable stock
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika (optional)
Instructions
Prepare the broccoli by cutting it into small, bite-sized florets. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes, until softened.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Sprinkle the flour over the onion and garlic mixture. Stir continuously for 1-2 minutes to form a roux. The mixture should have a slightly thick and pasty texture.
Gradually pour in the chicken or vegetable stock, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the broccoli florets to the pot and cover with a lid. Let it cook for 10-15 minutes, until the broccoli is tender but not mushy.
Pour in the whole milk and heavy cream, stirring to combine. Heat through, but do not let the soup boil.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy. For a chunkier texture, blend only part of the soup and leave some pieces of broccoli intact.
Lower the heat and stir in the shredded cheddar cheese, one handful at a time, until fully melted and incorporated. Avoid overheating, as this may cause the cheese to separate.
Season the soup with salt, black pepper, and smoked paprika (if using). Adjust seasonings to taste.
Serve the broccoli and cheddar soup hot, garnished with additional shredded cheddar cheese or a sprinkle of smoked paprika, if desired.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 27.7 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.6 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 608 mg | 47% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 372 mg | 8% | |
*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.
