Description
This rich and creamy Broccoli Cheddar Soup features tender broccoli and carrots simmered in a savory broth, thickened with a buttery roux, and finished with sharp cheddar cheese for a comforting, delicious meal perfect for any season.
Ingredients
Scale
Vegetables
- 1 yellow onion
- 1 lb. broccoli, chopped into very small pieces
- 2 carrots, peeled and sliced
Soup Base
- 4 Tbsp butter
- 4 Tbsp all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp freshly cracked black pepper
- ⅛ tsp cayenne pepper
Cheese
- 6 oz. sharp cheddar, shredded
Instructions
- Prepare the vegetables: Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.
- Sauté onions and make roux: Add the butter and onion to a large soup pot and sauté over medium heat until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, stirring constantly, until the flour coats the bottom of the pot and turns a light golden brown color.
- Add broth and thicken: Pour in the chicken broth while whisking to dissolve the flour. Increase heat to medium-high, stirring often, and bring the broth to a simmer. It will thicken to a gravy-like consistency.
- Add milk and seasonings: Reduce heat to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a gentle simmer.
- Simmer vegetables: Add the chopped broccoli and sliced carrots, and simmer for 15 minutes, stirring often, until the carrots are tender. Test tenderness and cook longer if needed.
- Melt in cheese: Lower the heat to medium-low and stir in the shredded cheddar cheese slowly, one handful at a time, until fully melted and incorporated.
- Adjust seasoning and serve: Taste the soup and add salt if necessary depending on the saltiness of your broth. Serve hot and enjoy.
Notes
- Use sharp cheddar for the best flavor; mild cheddar can be substituted but will yield a less intense taste.
- To make it vegetarian, substitute chicken broth with vegetable broth.
- For a thicker soup, reduce milk slightly or add an extra tablespoon of flour during the roux step.
- If you prefer a smoother texture, blend part of the soup before adding the cheese.
- Freshly cracked black pepper adds the best flavor compared to pre-ground.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
