Cheesy Broccoli Soup
Warm, creamy, and irresistibly flavorful, this Cheesy Broccoli Soup is the ultimate comfort food for any season. Packed with nutrient-rich broccoli and carrots, this velvety soup is enriched with heavy cream and melty sharp cheddar cheese, offering a perfect balance of wholesome ingredients and indulgent taste. A touch of garlic and onion adds depth, while a paprika garnish elevates the presentation. This hearty soup comes together in just 40 minutes, making it an easy dinner option for busy weeknights. Serve it alongside crusty bread for a cozy, satisfying meal that will have everyone asking for seconds. Rich, cheesy, and downright delicious, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 5 cups Broccoli florets, chopped into small pieces
- 1 large Carrot, shredded
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 1 loaf Crusty bread (optional, for serving)
Instructions
Melt the butter in a large pot over medium heat. Once melted, add the diced onion and cook for 3-4 minutes, or until the onion becomes fragrant and translucent.
Add the minced garlic and sauté for an additional 1 minute, stirring frequently to avoid burning.
Sprinkle in the flour and whisk continuously for 2-3 minutes to create a roux. The mixture should be golden and slightly thickened.
Slowly pour in the chicken or vegetable broth, whisking constantly to ensure no lumps form. Bring the mixture to a gentle simmer.
Reduce the heat to low and add the heavy cream. Stir well to combine.
Add the chopped broccoli florets and shredded carrot to the pot. Simmer for 10-12 minutes, or until the vegetables are tender.
Remove the soup from heat and use an immersion blender to blend the soup to your desired consistency. For a chunkier soup, only blend about half of the mixture.
Return the pot to low heat and gradually stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is smooth.
Season the soup with salt, black pepper, and paprika, adjusting to taste.
Ladle the soup into bowls and garnish with an extra sprinkle of cheddar cheese or a dash of paprika if desired. Serve with crusty bread for dipping.
Nutrition Facts
Calories |
3581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 128.5 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 9674 mg | 421% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 27.2 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2104 mg | 162% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2862 mg | 61% | |
*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.
