Broccoli Cheese Melt Soup
Warm, comforting, and utterly indulgent, this creamy Broccoli Cheese Melt Soup combines velvety sharp cheddar and Parmesan with tender broccoli florets for a flavor-packed bowl of bliss. Perfectly seasoned with garlic, onion, and a hint of paprika, this hearty soup strikes the ideal balance between rich creaminess and wholesome vegetable goodness. A touch of grated carrot adds subtle sweetness, while the optional cheesy, toasted French bread slices take this dish to the next level as the ultimate dipping companion. Ready in just 45 minutes, this one-pot meal is perfect for cozy weeknights or entertaining guests. Garnish with additional shredded cheddar for an extra cheesy, irresistible finish.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 2.5 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 large Carrot, peeled and grated
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 4 pieces French bread slices (optional, for serving)
- 0.5 cups Additional shredded cheddar (optional, for garnish)
Instructions
Wash the broccoli florets and set them aside.
In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a thick paste. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a simmer.
Add the milk and heavy cream, stirring to combine. Let the soup return to a low simmer (do not boil).
Stir in the broccoli florets and grated carrot. Cover the pot and cook for 10-12 minutes until the broccoli is tender.
Using an immersion blender, blend the soup slightly for a creamy yet textured consistency. If you don’t have an immersion blender, remove about half of the soup and carefully blend it in a standing blender, then return it to the pot.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese until fully melted and incorporated.
Season the soup with salt, black pepper, and paprika. Taste and adjust seasoning as needed.
If desired, toast the French bread slices and top them with additional shredded cheddar cheese. Broil for 1-2 minutes until the cheese is melted and bubbling.
Ladle the soup into bowls and optionally garnish with extra shredded cheddar cheese. Serve with cheesy French bread slices on the side for dipping.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 135.4 g | 677% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 9793 mg | 426% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 43.0 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3811 mg | 293% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1897 mg | 40% | |
*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.
