Broccoli Cheese Soup
Indulge in a comforting bowl of Broccoli Cheese Soup, the ultimate creamy, cheesy dish that's perfect for cozy nights or satisfying lunches. This rich and velvety soup is loaded with vibrant broccoli florets, sweet grated carrots, and a luscious blend of sharp cheddar cheese, creating a satisfying harmony of flavors and textures. Made with a base of buttery sautéed onions and garlic whisked into a creamy roux, it’s thickened to perfection with whole milk, heavy cream, and savory chicken broth. Whether you enjoy it chunky or blended smooth, this one-pot recipe is ready in just 40 minutes, making it an easy yet indulgent homemade classic. Garnish with extra cheese, a dash of paprika, or pair it with crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups, chopped into bite-sized pieces broccoli florets
- 1 large, grated carrot
- 3 cups, shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.125 teaspoon ground nutmeg
- 0.25 teaspoon paprika (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Sprinkle the flour over the onion mixture and whisk to combine. Cook the flour for 1–2 minutes, stirring constantly, to remove its raw taste.
Gradually pour in the chicken broth, whisking continuously to prevent lumps. Then add the milk and heavy cream, stirring to combine.
Bring the mixture to a gentle simmer. Add the broccoli florets and grated carrot. Cook for 10–15 minutes, stirring occasionally, until the broccoli is tender.
Using an immersion blender, blend the soup slightly to your desired texture. (Alternatively, carefully transfer some soup to a blender, blend, and return it to the pot for a creamy consistency while keeping some broccoli chunks.)
Reduce the heat to low and gradually stir in the shredded cheddar cheese, one handful at a time, until fully melted and smooth.
Season the soup with salt, black pepper, ground nutmeg, and paprika (if using). Taste and adjust seasonings as needed.
Serve the soup warm with additional shredded cheese, croutons, or a crusty baguette on the side.
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.3 g | 322% | |
| Saturated Fat | 155.3 g | 776% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 7469 mg | 325% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 37.6 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 3348 mg | 258% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1976 mg | 42% | |
*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.
