Broccoli Cheese Soup Atk
Rich, creamy, and irresistibly comforting, this Broccoli Cheese Soup ATK is the ultimate one-pot meal that warms both the heart and the soul. Featuring tender broccoli florets, sharp cheddar cheese, and a velvety base of whole milk and heavy cream, this soup strikes the perfect balance of hearty and indulgent. Freshly sautéed onions and carrots add depth and sweetness, while a touch of paprika enhances the flavor with a subtle smoky kick. In just 45 minutes, you can whip up this family-friendly dish, perfect for chilly evenings or a quick weeknight dinner. Serve it with crusty bread or crackers for a satisfying meal everyone will love. Whether you're looking for an easy comfort food recipe or a show-stopping starter for your dinner table, this broccoli cheese soup delivers in every way.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, chopped
- 1 large Carrot, shredded
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional)
Instructions
Prepare the broccoli by cutting it into small, bite-sized florets. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and shredded carrot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Sprinkle the flour over the cooked vegetables and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Continue to stir and bring the mixture to a gentle simmer.
Add the milk and heavy cream to the pot, stirring to combine. Lower the heat to medium-low and let the soup simmer for 5 minutes, ensuring it doesn’t boil.
Stir in the broccoli florets and cook for an additional 10–15 minutes, or until the broccoli is tender but not mushy.
Turn the heat down to low and gradually add the shredded cheddar cheese, one handful at a time, stirring until the cheese is fully melted and the soup is smooth.
Season the soup with salt, black pepper, and paprika (if using). Taste and adjust seasoning as needed.
Serve the soup hot with crusty bread or crackers for dipping. Enjoy!
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.4 g | 265% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 7706 mg | 335% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 40.3 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2496 mg | 192% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1752 mg | 37% | |
*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.
