Cheesehead Cream of Broccoli Soup
Indulge in the comforting, velvety richness of Cheesehead Cream of Broccoli Soup, a cheesy twist on a classic favorite. This recipe combines tender broccoli florets, sautéed onions, and a touch of garlic with a luxurious base of heavy cream and sharp cheddar cheese, delivering a satisfying depth of flavor in every spoonful. A quick, homemade roux ensures the soup’s silky texture, while a hint of paprika adds an optional pop of color and smoky warmth to the final dish. Ready in just 35 minutes, this hearty soup is perfect for weeknight dinners or cozy gatherings. Serve it with crusty bread for dipping or as a comforting starter to any meal. Ideal for cheese lovers and soup enthusiasts alike, this dish is a must-try showcase of creamy, cheesy goodness.
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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
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Wash the broccoli thoroughly and cut it into small florets. Set aside.
Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir well to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually add the broth, about 1 cup at a time, whisking constantly to prevent lumps. Bring the mixture to a simmer.
Add the broccoli florets to the pot and cover. Let the broccoli cook for about 10 minutes, or until tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup to a countertop blender and blend in batches, then return it to the pot.
Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Continue stirring until the cheese is fully melted and the soup is creamy. Taste and adjust seasoning if necessary.
Serve hot, garnished with a sprinkle of paprika if desired. Pair with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 7438 mg | 323% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 11.2 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1861 mg | 143% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 636 mg | 14% | |
*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.
