Broccoli Cheddar Soup
This creamy Broccoli Cheddar Soup is packed with tender broccoli, carrots, and rich cheddar cheese for a comforting and satisfying meal. Perfect with a side of crusty bread, it’s an easy recipe the whole family will love!
Equipment
- Large pot or Dutch oven
- Whisk
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Grater (for carrots and cheese)
- Immersion blender (optional, for blending soup)
- Ladle (for serving)
Ingredients
- 4 Tbsp Unsalted butter
- 1 Medium onion, finely 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
- 1 lb Fresh broccoli, chopped into small florets (stems peeled and diced, optional)
- 2 Medium carrots, grated
- 3 Cups Sharp cheddar cheese, shredded
- 1/2 Cup Parmesan cheese, grated
- 1 tsp Dijon mustard
- 1/2 tsp Smoked paprika (optional)
- Salt and black pepper to taste
Instructions
Sauté Aromatics:
- In a large pot, melt the butter over medium heat. Add the onion and sauté until softened, about 3-4 minutes. Stir in the garlic and cook for another 1 minute.
Make the Roux:
- Sprinkle the flour over the onions and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth until smooth.
Add Milk and Cream:
- Stir in the milk and heavy cream, whisking continuously to combine. Bring the mixture to a gentle simmer.
Cook the Vegetables:
- Add the chopped broccoli and grated carrots to the pot. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the broccoli is tender.
Blend (Optional):
- For a smooth texture, use an immersion blender to blend part or all of the soup. If you prefer a chunkier texture, skip this step or blend just half.
Add Cheese and Seasonings:
- Stir in the cheddar cheese, Parmesan cheese, Dijon mustard, and smoked paprika (if using). Continue stirring until the cheese is fully melted and incorporated. Season with salt and black pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with extra shredded cheddar or a sprinkle of paprika, if desired. Serve with crusty bread or a side of crackers.