Broccoli Cheese Chowder Soup
Creamy, comforting, and utterly indulgent, this Broccoli Cheese Chowder Soup is the ultimate warm-up meal for chilly days. Packed with tender broccoli florets, sautéed aromatic vegetables, and a luscious base of sharp cheddar cheese and heavy cream, this hearty soup delivers irresistible flavor with every spoonful. Thickened with a touch of flour and cleverly balanced with chicken or vegetable broth, it's the perfect blend of rich and wholesome. The optional garnish of paprika and fresh parsley adds a pop of color and a hint of spice to this already vibrant dish. Ready in just 45 minutes and serving up to six, this one-pot wonder is perfect for weeknight dinners or cozy gatherings. Whether you prefer it with a chunky texture or slightly blended for extra creaminess, this broccoli cheddar chowder is sure to become a family favorite. Perfectly paired with crusty bread or a simple side salad, it’s comfort food at its finest!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups broccoli florets, chopped into small pieces
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
In a large soup pot, melt the butter over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.
Stir in the chopped broccoli florets. Cover the pot and allow the soup to simmer for 10-12 minutes, or until the broccoli is tender.
Reduce the heat to low and stir in the heavy cream. Add the shredded cheddar cheese gradually, stirring constantly, until the cheese is fully melted and the soup is smooth.
Season the soup with salt and black pepper, adjusting to taste.
If desired, use an immersion blender to slightly blend the soup for a creamy texture while keeping some broccoli pieces intact. Skip this step if you prefer a chunkier consistency.
Ladle the soup into bowls, garnish with a sprinkle of paprika and chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 319 mg | 25% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 378 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.
