Description
A delicious and creamy broccoli cheddar soup that’s perfect for a cozy meal.
Ingredients
Scale
- 4 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups broccoli florets, chopped into small pieces
- 1 cup shredded carrots
- 2 cups sharp cheddar cheese, freshly shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the onion mixture and stir well for 1 to 2 minutes to form the base.
- Slowly whisk in the chicken broth, then add the milk and heavy cream. Stir until smooth.
- Add the broccoli, shredded carrots, salt, black pepper, and paprika. Bring to a gentle simmer.
- Reduce the heat to medium-low and cook for 15 to 20 minutes, stirring occasionally, until the broccoli is tender.
- Use an immersion blender to pulse the soup a few times for a creamier texture, leaving some chunks for body.
- Lower the heat and add the shredded cheddar a little at a time, stirring until melted and smooth.
- Taste and adjust seasoning if needed, then serve warm.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Feel free to add more vegetables like cauliflower or peas for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg