Creamy Broccoli and Cheddar Soup
Indulge in a warm, comforting bowl of Creamy Broccoli and Cheddar Soup, a rich and velvety classic that’s perfect for cozy dinners or impressing guests. This hearty soup is made with tender broccoli florets and sweet shredded carrots simmered in a flavorful blend of chicken or vegetable broth, then thickened with a creamy roux for the ultimate luxurious texture. The star ingredient, sharp cheddar cheese, is melted to perfection, creating a savory depth of flavor that will have everyone coming back for seconds. Crafted in just 45 minutes, this recipe strikes the perfect balance between simplicity and gourmet flair. Whether served with crusty bread or topped with a dash of paprika for a hint of spice, this soup is a timeless crowd-pleaser ideal for weeknight meals or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups broccoli florets, chopped into small pieces
- 1 carrot, shredded
- 1 cup half-and-half (or heavy cream)
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Melt the butter over medium heat in a large pot or Dutch oven.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a simmer.
Add the chopped broccoli florets and shredded carrot to the pot. Simmer for 10-15 minutes, or until the broccoli is tender.
Use an immersion blender to partially blend the soup, leaving some chunks of broccoli for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
Reduce the heat to low and stir in the half-and-half (or heavy cream).
Gradually add the shredded cheddar cheese, one handful at a time, stirring until melted and smooth.
Season the soup with salt, pepper, and optional paprika to taste.
Serve hot, optionally garnished with a sprinkle of extra cheddar or paprika.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 7808 mg | 339% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 25.3 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2142 mg | 165% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2363 mg | 50% | |
*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.
