...
Go Back

Cheddar Broccoli Soup

A creamy, cheesy broccoli soup perfect for cozy days, made with fresh ingredients and rich flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Butter and Oils
  • 7 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
Vegetables and Aromatics
  • 1 cup finely diced yellow onion 1 onion
  • 1-1/2 teaspoons minced garlic
  • 3/4 teaspoon paprika smoked preferred
  • 3/4 teaspoon ground mustard
  • 1/8 teaspoon ground cayenne pepper
Seasonings
  • to taste salt and pepper
  • 6 tablespoons flour
Broth and Dairy
  • 32 ounces reduced-sodium chicken broth or vegetable broth
  • 3 cups half-and-half see note 1
  • 1 bay leaf bay leaf optional
Vegetables
  • 6 cups chopped broccoli bite-size pieces
  • 2 cups shredded carrots
  • 12 ounces freshly shredded extra-sharp Cheddar cheese about 3-1/4 cups
Optional Side
  • Hearty buttered bread bread for serving optional, or serve in bread bowls

Method
 

  1. Heat 1 tablespoon butter and olive oil in a large pot. Cook diced onion until golden, then add garlic and spices, cooking until fragrant.
  2. Melt remaining butter, whisk in flour, and cook for 2 minutes. Gradually add broth and half-and-half, simmer with bay leaf until thickened.
  3. Add chopped broccoli and carrots, cook until tender. Turn off heat, then gradually stir in cheese until melted. Adjust seasoning and serve.

Notes

For a smoother texture, blend part of the soup before serving.