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Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup Recipe
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★★★★★

5.1 from 25 reviews

This creamy and comforting Broccoli Cheddar Soup combines tender broccoli, shredded carrots, and sharp cheddar cheese in a rich, flavorful broth. Perfect for chilly days, it’s thickened with a buttery roux and finished with a touch of spice for depth. Serve it in bread bowls or with crusty buttered bread for a satisfying meal.

Ingredients

Scale

Base and Aromatics

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup finely diced yellow onion (about 1 onion)
  • 1 1/2 teaspoons minced garlic
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon ground mustard
  • 1/8 teaspoon ground cayenne pepper
  • Salt and pepper to taste

Roux and Broth

  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 32 ounces reduced-sodium chicken broth or vegetable broth
  • 3 cups half-and-half
  • 1 bay leaf (optional)

Vegetables

  • 6 cups chopped broccoli (bite-sized pieces)
  • 2 cups shredded carrots

Dairy

  • 12 ounces freshly shredded extra-sharp Cheddar cheese (about 3 1/4 cups)

Optional Serving

  • Hearty buttered bread or bread bowls

Instructions

  1. Sauté Aromatics: Heat 1 tablespoon of butter and olive oil in a large pot over medium heat. Add finely diced onion and cook, stirring occasionally, until golden and tender, about 3 to 5 minutes. Stir in minced garlic, smoked paprika, ground mustard, cayenne pepper, and freshly ground black pepper (approximately 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until the spices are fragrant.
  2. Make Roux: Add the remaining 6 tablespoons of butter to the pot and melt it. Whisk in the flour and cook for about 2 minutes, whisking constantly, until the mixture thickens into a smooth roux.
  3. Add Broth and Half-and-Half: Gradually whisk in the reduced-sodium chicken or vegetable broth until incorporated smoothly. Slowly pour in the half-and-half while whisking continuously to prevent lumps. Add the bay leaf if using. Reduce heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally, allowing it to thicken and develop flavor.
  4. Add Vegetables: While the soup simmers, chop broccoli into bite-sized pieces and shred the carrots. Add them to the pot and let the soup cook gently on low heat for 10 to 15 minutes, or until the broccoli is tender to your liking. Stir occasionally. For a smoother texture, optionally blend some of the soup, or leave it chunky.
  5. Incorporate Cheese: Turn off the heat. Gradually stir in the shredded sharp Cheddar cheese, adding a handful at a time and stirring until each addition melts completely. Taste and adjust seasoning with salt as needed, adding between 1/2 teaspoon to 1 teaspoon for balance.
  6. Serve: Ladle the soup immediately into bowls or bread bowls if desired. Serve with hearty buttered bread for dipping to enhance this comforting dish.

Notes

  • Use half-and-half for richness, but whole milk or cream can be substituted based on preference.
  • The bay leaf is optional but adds a subtle herbal note to the broth.
  • Adjust cayenne pepper to control the level of heat in the soup.
  • To keep the soup vegetarian, use vegetable broth instead of chicken broth.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Freshly shred the Cheddar cheese for better melting and flavor compared to pre-shredded cheese.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: broccoli cheddar soup, creamy broccoli soup, cheddar cheese soup, easy winter soup, vegetarian soup

Find it online: https://topreci.com/broccoli-cheddar-soup-recipe/