Cheddar Broccoli Soup Recipe
This rich and creamy cheddar broccoli soup is made in one pot with bold spices and fresh veggies. A cozy classic perfect for any night of the week!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
7 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup yellow onion, finely diced (about 1 medium)
1½ teaspoons minced garlic
¾ teaspoon paprika (smoked preferred)
¾ teaspoon ground mustard
⅛ teaspoon ground cayenne pepper
Salt and pepper, to taste
6 tablespoons all-purpose flour
32 oz reduced-sodium chicken broth (or vegetable broth for vegetarian option)
3 cups half-and-half
1 bay leaf (optional)
6 cups broccoli, chopped into bite-sized pieces
2 cups shredded carrots
12 oz freshly shredded extra-sharp cheddar cheese (about 3¼ cups)
Hearty bread or bread bowls, for serving (optional)
Instructions
Sauté Onions & Spices:
In a large pot, melt 1 tablespoon butter with olive oil over medium heat. Add onion and sauté until golden (3–5 minutes). Stir in garlic, paprika, mustard, cayenne, and black pepper (about ½ teaspoon). Cook for 45 seconds to 1 minute until fragrant.
Make the Roux:
Add remaining 6 tablespoons butter to the pot. Once melted, whisk in flour and cook for 2 minutes, whisking constantly, to form a thick roux.
Add Broth and Cream:
Slowly whisk in the chicken or vegetable broth. Once smooth, gradually add the half-and-half, continuing to whisk. Reduce heat to medium-low. Add bay leaf if using. Simmer for 15 minutes, whisking occasionally, until thickened.
Add Vegetables:
Stir in chopped broccoli and shredded carrots. Cook on low for 10–15 minutes, until broccoli is tender.
Add Cheese:
Turn off heat. Slowly stir in shredded cheese, a handful at a time, until melted and smooth. Taste and adjust salt and pepper as needed (up to 1 teaspoon salt if desired).
Serve:
Enjoy hot with crusty buttered bread or in bread bowls. Blend partially for a smoother texture or leave chunky.
Notes
Half-and-half is a store-bought mix of equal parts milk and cream.
Vegetarian option: Use vegetable broth instead of chicken broth.
Texture: Blend part of the soup with an immersion blender for a creamier version, or keep it chunky for a rustic feel.
Storage: Refrigerate leftovers for up to 3 days. Reheat gently over low heat and stir well to maintain creaminess. Thin with a splash of broth or cream if needed.
Find it online: https://elladishes.com/cheddar-broccoli-soup-recipe/
