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–+ servings

Cheddar Broccoli Soup

A creamy and hearty soup made with broccoli, sharp cheddar cheese, and a savory broth base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 300
Ingredients Method Nutrition

Ingredients
  

  • 7 tablespoons unsalted butter divided
  • 1 tablespoon olive oil adds richness
  • 1 cup finely diced yellow onion about 1 onion
  • 1-1/2 teaspoons minced garlic for aromatic flavor
  • 3/4 teaspoon paprika I like smoked
  • 3/4 teaspoon ground mustard adds tanginess
  • 1/8 teaspoon ground cayenne pepper for a little heat
  • to taste Salt and pepper
  • 6 tablespoons flour thickens the soup
  • 32 ounces reduced-sodium chicken broth or vegetable broth
  • 3 cups half-and-half see note 1
  • 1 bay leaf optional, for added depth
  • 6 cups chopped broccoli bite-size pieces enhance texture
  • 2 cups shredded carrots adds sweetness and color
  • 12 ounces freshly shredded extra-sharp Cheddar cheese about 3-1/4 cups
  • Hearty buttered bread optional, or serve in bread bowls

Method
 

  1. Heat 1 tablespoon butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes). Add garlic, paprika, mustard, cayenne, and pepper to taste. Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
  2. Add the remaining 6 tablespoons butter and melt it down. Whisk in flour and cook for 2 minutes, whisking constantly until it thickens into a roux.
  3. Gradually whisk in chicken broth. Once combined, slowly add half-and-half while whisking constantly. Reduce heat to medium-low, add bay leaf if using, and let simmer for 15 minutes while whisking occasionally until nicely thickened.
  4. While the soup simmers, chop broccoli into bite-size pieces and shred cheese. Add broccoli and carrots directly into the soup mixture.
  5. Allow the soup to cook on low for an additional 10–15 minutes or until the broccoli reaches your desired tenderness, stirring occasionally. If you prefer a smoother texture, blend some of the soup; however, I like it chunky!
  6. Turn off the heat once the vegetables are tender. Gradually stir in cheese a handful at a time until melted completely. Taste and adjust seasoning with salt as needed.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 20gSaturated Fat: 12gCholesterol: 60mgSodium: 800mgFiber: 3gSugar: 5g

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