Description
This creamy and comforting Broccoli Cheddar Soup features tender broccoli and carrots in a rich cheesy broth. Perfect as a warming appetizer or light meal, it combines sharp cheddar cheese with aromatic spices for depth and flavor.
Ingredients
Scale
Vegetables
- 1 yellow onion
- 1 lb. broccoli
- 2 carrots
Dairy & Fat
- 4 Tbsp butter
- 2 cups whole milk
- 6 oz. sharp cheddar, shredded
Dry Ingredients & Spices
- 4 Tbsp all-purpose flour
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp freshly cracked black pepper
- ⅛ tsp cayenne pepper
Liquids
- 2 cups chicken broth
Instructions
- Prepare Vegetables: Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots to ensure they cook evenly.
- Sauté Onion and Make Roux: In a large soup pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent. Stir in the flour and cook for 2 minutes until the flour coats the bottom of the pot and turns a light golden color.
- Add Broth and Thicken: Pour in the chicken broth gradually while whisking to dissolve the flour completely. Increase heat to medium-high and stir often until the broth reaches a simmer and thickens to a gravy-like consistency.
- Add Milk and Spices: Reduce heat to medium, then whisk in the whole milk along with smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the mixture to return to a gentle simmer.
- Cook Vegetables: Add the chopped broccoli and carrots to the pot. Simmer, stirring frequently, for 15 minutes or until the carrots are tender and the vegetables are cooked through. Test for desired tenderness and simmer longer if needed.
- Melt Cheese: Lower the heat to medium-low. Gradually stir in the shredded sharp cheddar cheese, adding a handful at a time until fully melted and incorporated into the soup.
- Season and Serve: Taste the soup and add salt if needed, depending on the saltiness of your chicken broth. Serve warm in bowls.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer a smoother texture, blend part of the soup before adding the cheese.
- Use sharp cheddar for best flavor; mild cheddar will result in a less intense taste.
- Adjust cayenne pepper amount to control the spice level.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg
