Description
This creamy Broccoli Cheddar Soup is a comforting classic, featuring tender broccoli, sharp cheddar cheese, and a rich, velvety broth made with butter, onions, garlic, and heavy cream. Perfect for a chilly day, this soup blends flavors and textures beautifully for a satisfying main course or appetizer.
Ingredients
Units
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Main Ingredients
- 1 stick salted butter
- 1 yellow onion, diced
- 6-7 garlic cloves, minced
- 2 cups carrots, shredded
- 1/2 cup all purpose flour
- 4 cups chicken broth
- 4 cups heavy cream (can use half and half or whole milk, but soup will be less thick)
- 5 cups fresh broccoli, chopped
- 3 cups freshly grated sharp cheddar cheese
- 1 tablespoon Lawry's seasoning salt
- 1 teaspoon paprika
- 1 tablespoon black pepper
- 1 pinch nutmeg
Instructions
- Melt the butter: Melt the butter in a large pot over medium heat to create the base for the soup.
- Sauté onions and seasonings: Add the diced onion along with Lawry’s seasoning salt, paprika, black pepper, and nutmeg. Cook about 5 minutes until the onion is translucent, then add the minced garlic and cook for 2 more minutes until fragrant.
- Add carrots: Stir in the shredded carrots to blend with the aromatics.
- Add flour: Sprinkle in the flour and cook for 2-3 minutes, stirring constantly to form a roux that will thicken the soup.
- Add liquids: Pour in the chicken broth and heavy cream (or half and half), stirring to combine evenly.
- Simmer with broccoli: Bring the soup to a gentle boil, then add the chopped broccoli. Stir well, cover with a lid, and reduce to a simmer for 15 minutes, stirring occasionally as the soup thickens and broccoli softens.
- Finish with cheese: Reduce heat to low and stir in the grated cheddar cheese until fully melted and the soup is creamy and smooth. Taste and adjust seasoning with salt and pepper if needed.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth.
- Using heavy cream provides a richer texture; half and half or whole milk can be used for a lighter soup but results in less thickness.
- Make sure to cook the flour for a few minutes to avoid a raw taste in the soup.
- If you prefer smoother soup, use an immersion blender before adding cheese to blend the broccoli and carrots.
- Freshly grated cheddar melts better than pre-shredded varieties due to anti-caking agents.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg
