Description
A rich and cozy broccoli cheddar soup made with tender broccoli, onion, garlic, sharp cheddar, milk, cream, and vegetable broth for a creamy bowl of comfort that feels like a cafe favorite at home.
Ingredients
Scale
- 4 cups fresh broccoli florets, chopped
- 3 cups sharp cheddar cheese, freshly shredded
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Place a large pot or Dutch oven over medium heat and prepare all ingredients.
- Add the butter, then cook the diced onion for 4 to 5 minutes until soft. Add the garlic and cook for 30 seconds.
- Sprinkle in the flour and whisk for 1 to 2 minutes until a smooth paste forms.
- Slowly pour in the vegetable broth while whisking, then add the milk and heavy cream and stir until smooth.
- Stir in the chopped broccoli, salt, black pepper, and paprika.
- Bring to a gentle simmer and cook for 15 to 18 minutes, stirring occasionally, until the broccoli is tender and the soup has thickened slightly.
- Blend part of the soup if desired for a creamier texture.
- Reduce heat to low and gradually stir in the shredded cheddar cheese until fully melted and smooth.
- Taste and adjust seasoning if needed, then serve hot.
Notes
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Keep the heat low when adding cheese to prevent a grainy texture.
- Blend only part of the soup for a creamy texture with tender broccoli pieces still visible.
- Add a splash of milk or broth when reheating if the soup thickens too much.
Nutrition
- Serving Size: 1 bowl
- Calories: 395
- Sugar: 7g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 82mg