Description
A creamy, cheesy, and cozy classic Broccoli Cheddar Soup is comfort in a bowl. With tender broccoli, sweet carrots, and melty cheddar, it’s a weeknight-friendly one-pot wonder you’ll come back to again and again.
Ingredients
Units
Scale
- 4 tablespoons butter (1/2 stick)
- 1/2 medium onion, chopped
- 2-3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken or vegetable stock
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika or ground nutmeg (optional)
- 3 cups broccoli florets, cut small
- 1 large carrot, grated or chopped
- 2 cups half &; half, or milk, or light/heavy cream
- 8 oz cheddar cheese, grated (about 2 cups)
Instructions
- In a large pot, melt the butter over medium-high heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Sprinkle in flour and whisk constantly for 1–2 minutes until golden and fragrant.
- Slowly whisk in the stock. Stir in broccoli, carrots, salt, pepper, and paprika/nutmeg. Bring to a gentle boil.
- Reduce heat to medium-low. Cover and simmer for about 15 minutes until vegetables are tender.
- Stir in the half & half or cream. Add cheddar and stir until melted and smooth. Adjust seasoning if needed.
- Serve warm with crusty bread or in a bread bowl.
Notes
Store in an airtight container in the fridge for up to 4 days or freeze up to 2 months. Reheat gently on the stovetop with a splash of broth or milk if needed. For a smoother soup, blend partially or fully. To keep it vegetarian, use vegetable stock. Gluten-free? Swap flour for gluten-free flour or a cornstarch slurry.
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 65mg
