Description
This rich and creamy Broccoli Cheddar Soup combines fresh broccoli and shredded carrots with a velvety cheddar cheese base. Made with a flavorful roux and a blend of aromatic spices, this comforting soup is perfect for a cozy meal. Serve with buttered bread or in bread bowls for an extra hearty experience.
Ingredients
Scale
Base and Seasonings
- 7 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion (about 1 onion)
- 1–1/2 teaspoons minced garlic
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper to taste
Roux and Liquids
- 6 tablespoons all-purpose flour
- 32 ounces low-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half
- 1 bay leaf (optional)
Vegetables and Cheese
- 6 cups chopped broccoli (bite-sized pieces)
- 2 cups shredded carrots
- 12 ounces grated extra-sharp cheddar cheese (about 3–1/4 cups)
Optional
- Hearty buttered bread or bread bowls for serving
Instructions
- Prepare the Base: In a large pot, melt 4 tablespoons of butter with the olive oil over medium heat to create a flavorful base.
- Sauté Onions: Add the diced yellow onion and cook for 4-5 minutes until softened and translucent, developing the soup’s foundational flavor.
- Add Aromatics and Spices: Stir in minced garlic, smoked paprika, ground mustard, cayenne pepper, salt, and pepper. Cook for another minute until fragrant to enhance the soup’s complexity.
- Create the Roux: Sprinkle in the flour and cook for 2-3 minutes, stirring constantly, until the mixture turns golden. This step thickens the soup and adds a nutty flavor.
- Add Liquids: Gradually whisk in the chicken or vegetable broth and half-and-half, stirring constantly to ensure a smooth soup without lumps.
- Simmer Soup: Add the bay leaf if using, then bring the soup to a simmer and cook for 5-7 minutes until it thickens slightly.
- Add Vegetables: Stir in the chopped broccoli and shredded carrots. Continue simmering for 10-12 minutes until the vegetables are tender yet retain their vibrant color.
- Remove Bay Leaf: Take out the bay leaf to avoid any bitterness in the final soup.
- Add Butter and Cheese: Stir in the remaining 3 tablespoons of butter and the grated extra-sharp cheddar cheese. Keep stirring until the cheese is fully melted and the soup is creamy and smooth.
- Adjust Seasoning and Serve: Taste the soup and add more salt and pepper if needed. Serve hot with optional buttered bread or in bread bowls for a satisfying meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Using smoked paprika adds a lovely depth of flavor, but regular paprika works fine as well.
- The half-and-half can be replaced with heavy cream for a richer soup or whole milk for a lighter option.
- Stir the soup constantly after adding cheese to prevent it from clumping or separating.
- Serve with crusty bread or inside bread bowls to make the meal more filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
