Cream of Broccoli and Cheddar Soup
Indulge in the ultimate comfort food with this Cream of Broccoli and Cheddar Soup, a velvety blend of tender broccoli, hearty russet potato, and aromatic vegetables, all simmered in savory vegetable broth. Enriched with a touch of heavy cream and melted sharp cheddar cheese, this soup delivers a luscious, creamy texture that’s loaded with rich, cheesy flavor. A hint of paprika and optional red chili flakes add a subtle kick, elevating the dish to restaurant-worthy status. Perfect for chilly evenings or as a satisfying lunch, this quick and easy recipe comes together in just 45 minutes and pairs beautifully with crusty bread or a sprinkle of extra cheese on top. Whether you're looking for a wholesome, kid-friendly meal or a cozy indulgence, this broccoli cheddar soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion
- 3 large Garlic cloves
- 1 medium Carrot
- 4 cups Broccoli florets
- 1 medium Russet potato
- 5 cups Vegetable broth
- 1 cup Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Melt the butter and olive oil together in a large pot over medium heat.
Dice the onion and carrot, then mince the garlic. Add the onion and carrot to the pot and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Peel and dice the potato into small chunks. Add the diced potato, broccoli florets, vegetable broth, salt, black pepper, paprika, and chili flakes (if using) to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the broccoli and potato are tender.
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend, then return it to the pot.
Reduce the heat to low and stir in the heavy cream until fully incorporated.
Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly until the cheese is melted and the soup is smooth.
Taste and adjust the seasoning if needed.
Serve warm, garnished with extra shredded cheddar, a sprinkle of paprika, or crusty bread on the side.
Nutrition Facts
Calories |
2947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 7082 mg | 308% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 32.6 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2076 mg | 160% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3593 mg | 76% | |
*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.
