Fresh Broccoli and Cheddar Soup
Embrace the comforting warmth of this Fresh Broccoli and Cheddar Soup, a creamy, flavor-packed favorite perfect for any season. Crafted with vibrant, nutrient-rich broccoli florets, sweet julienned carrots, and sharp cheddar cheese for a luxuriously smooth finish, this recipe strikes the perfect balance between indulgent and wholesome. Featuring a simple homemade roux for a velvety base, this soup is elevated with the savory aroma of sautéed onions and garlic, while a blend of chicken or vegetable broth and whole milk adds depth and creaminess. Ready in just 45 minutes, this crowd-pleasing soup is an ideal quick dinner or satisfying lunch. Garnish with a dash of paprika for a pop of color and serve with crusty bread for dipping to complete the ultimate comfort meal. Perfect for cozy nights and brimming with fresh, wholesome ingredients, this broccoli cheese soup will quickly become a household favorite.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 4 cups broccoli florets, chopped
- 1 cup carrots, julienned or shredded
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the diced yellow onion and cook until softened, about 4-5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the all-purpose flour over the onion mixture, stirring constantly for 2 minutes to form a roux.
Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the whole milk and continue stirring to create a smooth base.
Stir in the chopped broccoli florets and shredded carrots. Simmer for 15-20 minutes, until the vegetables are tender.
Using an immersion blender, carefully puree the soup to your desired consistency, leaving some texture if preferred. Alternatively, puree in batches using a countertop blender.
Reduce the heat to low and gradually stir in the shredded sharp cheddar cheese until melted and smooth.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with a sprinkle of paprika if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 7721 mg | 336% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 47.9 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2531 mg | 195% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3243 mg | 69% | |
*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.
