Wisconsin Broccoli Cheddar Cheese Soup
Indulge in the ultimate comfort with this Wisconsin Broccoli Cheddar Cheese Soup, a rich and creamy classic that’s perfect for cozy nights. This hearty soup features tender broccoli florets, shredded carrots, and the unmistakable sharpness of authentic Wisconsin cheddar cheese, all simmered in a luscious base of heavy cream and milk. Enhanced with aromatic onions, garlic, and a dash of paprika for a gentle kick, this recipe strikes the perfect balance between indulgence and wholesome flavor. Simple to prepare in under an hour, this soul-warming dish is ideal for a family dinner or a satisfying lunch. Serve it with crusty bread or crackers, and let each spoonful transport you to dairy-rich Wisconsin!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 cup Yellow onion, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 3 cups Chicken or vegetable broth
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 cups Fresh broccoli florets, chopped into bite-sized pieces
- 2 cups Carrots, shredded
- 2 cups Sharp Wisconsin cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion mixture and stir constantly to cook the flour for about 2 minutes, creating a roux.
Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps. Then add the heavy cream and whole milk, stirring until well-combined.
Increase the heat to medium-high and bring the mixture to a gentle simmer. Add the broccoli and carrots, stirring to combine.
Lower the heat to medium and cook for 15–20 minutes, stirring occasionally, until the broccoli is tender and the soup thickens slightly.
Reduce the heat to low and stir in the shredded cheddar cheese. Mix gently until the cheese is fully melted and incorporated.
Season the soup with salt, black pepper, and paprika. Adjust seasoning to taste.
Remove the soup from heat and let it cool slightly. If desired, use an immersion blender to puree a portion of the soup for a creamier texture, leaving some pieces of broccoli intact.
Serve warm, garnished with additional cheddar cheese or a sprinkle of paprika, alongside crusty bread or crackers.
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.8 g | 372% | |
| Saturated Fat | 179.0 g | 895% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 6495 mg | 282% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 41.4 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2235 mg | 172% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2944 mg | 63% | |
*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.
