Description
Creamy broccoli cheddar soup delivers comforting warmth with rich cheesy goodness. Sharp cheddar and tender broccoli blend into a silky symphony that warms you from the inside out.
Ingredients
Scale
Main Vegetables:
- 6 cups broccoli, chopped into bite-sized pieces
- 2 cups shredded carrots
Dairy and Cheese:
- 12 ounces (340 grams) extra-sharp cheddar cheese, grated (about 3 1/4 cups)
- 3 cups half-and-half
- 7 tablespoons (105 milliliters) unsalted butter, divided
Base and Seasoning Ingredients:
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion (about 1 onion)
- 1 1/2 teaspoons minced garlic
- 6 tablespoons all-purpose flour
- 32 ounces (960 milliliters) low-sodium chicken or vegetable broth (4 cups)
- 3/4 teaspoon paprika (smoked paprika recommended)
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper to taste
- 1 bay leaf
Serving Suggestion:
- Hearty buttered bread or bread bowls
Instructions
- In a spacious pot, combine butter and olive oil over medium heat. Sauté diced onions until they transform into a golden hue, approximately 3-4 minutes. Introduce minced garlic and aromatic spices, stirring vigorously to release their intense flavors.
- Create a roux by incorporating additional butter and gradually whisking in flour. Continue stirring until the mixture develops a smooth, paste-like consistency and emits a nutty aroma.
- Slowly stream chicken broth into the roux, whisking continuously to prevent lumps. Gently pour half-and-half, maintaining a steady stirring motion. Introduce bay leaf and allow the liquid to simmer, gradually thickening over 15 minutes.
- Prepare broccoli by chopping into bite-sized florets and shred carrots into delicate strands. Carefully fold these vegetables into the simmering broth, ensuring even distribution.
- Reduce heat and let the soup gently cook, allowing vegetables to become tender but retain a slight crispness. For a more refined texture, use an immersion blender to partially puree the mixture, creating a harmonious blend of chunky and smooth elements.
- Remove from heat and gradually incorporate cheddar cheese, stirring until each handful melts seamlessly into the soup. Taste and adjust seasoning, balancing flavors with a gentle touch of salt.
- Ladle the creamy, rich soup into warm serving bowls. Accompany with crusty bread or serve in hollowed bread bowls for an indulgent dining experience.
Notes
- Enhance the soup’s depth by using a mix of sharp and mild cheddar cheeses for a more complex flavor profile.
- Roast broccoli and carrots before adding to the soup to intensify their natural sweetness and add a subtle caramelized note.
- For a lighter version, substitute half-and-half with low-fat milk or unsweetened almond milk, and use less butter or a butter alternative.
- Customize the soup’s heat level by adjusting cayenne pepper or adding red pepper flakes for those who enjoy a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg