Cheddar Cheese Soup with Zucchini Broccoli and Carrots
Indulge in the comforting flavors of this rich and creamy Cheddar Cheese Soup with Zucchini, Broccoli, and Carrots, a perfect blend of wholesome vegetables and velvety sharp cheddar. This hearty soup starts with a buttery base, sautéed onions, and garlic, followed by a creamy broth thickened to perfection. Packed with vibrant zucchini, tender broccoli florets, and sweet carrots, every bite bursts with color and nutrients. The addition of smoked paprika adds a subtle warmth, while the melted cheddar cheese delivers a luscious, savory finish. Ready in just 45 minutes, this easy one-pot recipe is ideal for busy weeknights or cozy weekends. Garnish with fresh herbs or extra cheese and serve with crusty bread for a satisfying meal that the whole family will love!
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Recipe Information
Ingredients
- 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
- 1 cup heavy cream
- 1 medium zucchini, diced
- 2 cups broccoli florets, chopped into bite-sized pieces
- 2 medium carrots, peeled and thinly sliced
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons smoked paprika
Instructions
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to create a roux.
Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle simmer and let it thicken slightly, about 3-4 minutes.
Add the whole milk and heavy cream, stirring to combine.
Stir in the diced zucchini, chopped broccoli florets, and sliced carrots. Simmer the soup on medium-low heat for 15-20 minutes, stirring occasionally, until the vegetables are tender.
Reduce the heat to low and slowly stir in the shredded cheddar cheese, one handful at a time, allowing it to fully melt before adding more.
Season the soup with salt, black pepper, and smoked paprika. Adjust seasoning to taste.
Serve the cheddar cheese soup warm with a garnish of additional shredded cheese or fresh herbs, if desired. Enjoy!
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.3 g | 266% | |
| Saturated Fat | 126.9 g | 635% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 7673 mg | 334% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 43.4 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2433 mg | 187% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2754 mg | 59% | |
*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.
