Cheesy Cheddar Broccoli Soup
Indulge in the cozy, comforting flavors of this Cheesy Cheddar Broccoli Soup—a creamy, velvety blend of sharp cheddar cheese, tender broccoli florets, and shredded carrots, all simmered to perfection in a rich chicken broth and heavy cream base. A hint of garlic and onion adds aromatic depth, while an optional dash of nutmeg enhances the soup's warm, savory notes. Thickened with a buttery roux for a luscious texture, this hearty soup is perfect for chilly evenings and pairs beautifully with crusty bread or crackers. Whether puréed smooth or left slightly chunky, this quick 45-minute recipe makes a satisfying dinner or lunch for the whole family. Make it your go-to for a restaurant-quality comfort meal right at home!
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 4 cups broccoli florets, chopped
- 1 large carrot, shredded
- 3 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and sauté for an additional minute, until fragrant.
Sprinkle the flour over the onion and garlic, stirring constantly to create a roux. Cook the mixture for 2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken broth, making sure there are no lumps.
Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer.
Add the chopped broccoli and shredded carrot, then cover the pot and let the vegetables cook for 15-20 minutes, stirring occasionally, until tender.
Using an immersion blender, puree the soup to your desired consistency. You can leave it slightly chunky or make it completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and return it to the pot afterward.
Over low heat, 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 a pinch of nutmeg if desired.
Serve hot, optionally garnished with additional shredded cheddar cheese or a sprinkle of chopped parsley. Enjoy with crusty bread or crackers!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 458 mg | 35% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 481 mg | 10% | |
*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.
