Description
This rich and creamy Broccoli Cheddar Soup is a comforting classic that’s perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a touch of cream, this hearty soup is simmered to perfection with savory aromatics and a velvety roux base, delivering a delicious blend of flavors and textures in every warm spoonful.
Ingredients
Scale
Soup Base
- 6 tablespoons butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 small cloves garlic, finely minced
- 1/3 cup all-purpose flour
- 1 (14.5 oz) can low-sodium chicken broth
- 3 cups milk (plus more as needed)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground paprika
- Salt and freshly ground black pepper, to taste
Vegetables
- 2 broccoli heads, florets only, finely chopped (3-4 cups)
- 1 large carrot, shredded
Finishing Ingredients
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (about 8 oz, freshly shredded preferred)
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until soft, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the roux: Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk continuously for 1 to 2 minutes, cooking off the raw flour taste and forming a smooth paste.
- Add liquids & seasonings: Slowly whisk in the low-sodium chicken broth until the mixture is smooth, then add the milk. Stir in dried thyme, ground paprika, salt, and freshly ground black pepper. Bring the soup to a gentle simmer, stirring occasionally for about 3 to 5 minutes, until it thickens slightly.
- Cook the vegetables: Add the finely chopped broccoli florets and shredded carrot to the pot. Cover and let the soup simmer for 10 to 15 minutes, stirring occasionally, until the broccoli is tender. If the soup becomes too thick, add a splash of milk to loosen it as needed.
- Finish with cream & cheese: Reduce the heat to low and stir in the heavy cream. Gradually add the shredded sharp cheddar cheese, stirring constantly until it is fully melted and smooth. Avoid boiling to prevent the cheese from becoming grainy.
- Adjust & serve: Taste the soup and adjust seasoning if necessary. If the soup is too thick, add additional milk or broth to achieve your preferred consistency. Serve warm topped with extra shredded cheese and alongside crusty bread.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth.
- If you prefer a smoother texture, you can blend the soup partially or fully before adding the cheese.
- Use freshly shredded cheddar cheese rather than pre-shredded for better melting and a creamier result.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust salt levels carefully due to the cheese and broth content.
