Broccoli Soup with Cheddar Cheese
Indulge in the creamy, comforting flavors of Broccoli Soup with Cheddar Cheese, the ultimate cozy meal perfect for any season. This rich and velvety soup combines tender broccoli florets with a hint of onion and garlic, all simmered in a hearty chicken or vegetable broth and thickened with a buttery roux. The real magic happens when sharp cheddar cheese melts into the mix, creating a luscious, cheesy base that's irresistibly satisfying. Finished with a touch of heavy cream and a dash of paprika for added depth, this soup is both simple and luxurious. Ready in just 45 minutes, it's an easy weeknight dinner or an elevated starter for special occasions. Serve it piping hot with crusty bread for the ultimate pairing! Keywords: broccoli soup, cheddar cheese soup, creamy soup recipe, easy broccoli cheddar soup.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 tablespoons butter
- 1 medium, diced onion
- 3 cloves, minced garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups, shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Wash and chop the broccoli into small florets, and dice the onion finely.
In a large pot over medium heat, melt the butter. Add the diced 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 for 1-2 minutes to form a roux.
Slowly pour in the chicken or vegetable broth, whisking as you go to avoid lumps.
Add the broccoli florets to the pot. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes until the broccoli is tender.
Using an immersion blender, blend the soup directly in the pot until smooth, or transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and paprika. Mix until the cheese is fully melted and the soup is creamy.
Taste and adjust seasonings if needed.
Serve the soup hot in bowls, garnished with additional shredded cheddar cheese or a sprinkle of paprika, if desired.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 479 mg | 37% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 142 mg | 3% | |
*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.
