Description
A rich and comforting creamy broccoli cheddar soup made with tender broccoli, sharp cheddar cheese, carrots, and a smooth velvety broth perfect for cozy lunches or dinners.
Ingredients
- 4 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups heavy cream
- 4 cups broccoli florets, chopped
- 2 medium carrots, shredded
- 3 cups sharp cheddar cheese, shredded
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat and cook the chopped onion until soft and fragrant.
- Stir in the minced garlic and cook for 1 minute.
- Sprinkle in the flour and whisk continuously until a smooth paste forms.
- Slowly pour in the broth while whisking to avoid lumps.
- Add the milk and heavy cream, then bring the mixture to a gentle simmer.
- Stir in the broccoli florets and shredded carrots and cook until the vegetables are tender.
- Reduce the heat to low and gradually stir in the shredded cheddar cheese until fully melted.
- Season the soup with paprika, salt, and black pepper.
- Simmer for a few more minutes until thick and creamy, then serve warm.
Notes
- Use freshly shredded cheddar cheese for the smoothest texture.
- Frozen broccoli can be used if fresh broccoli is unavailable.
- For a lighter version, replace heavy cream with extra milk.
- Add cooked chicken or turkey bacon for extra protein and flavor.
- If the soup becomes too thick, add a splash of milk or broth while reheating.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 890mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 115mg
