Broccoli Cheddar Soup
This creamy broccoli cheddar soup combines tender broccoli, grated carrot and mature cheddar in a rich one-pot soup. A cooked roux gives it a thick, smooth texture.
Ingredients
- 400 g broccoli florets
- 1 tablespoon extra-virgin olive oil
- ½ medium red onion chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 4 tablespoons all-purpose flour
- 600 ml vegetable broth
- ¼ teaspoon sweet paprika
- 1 medium carrot grated
- 240 ml whole milk
- 240 ml heavy cream
- 220 g sharp cheddar cheese shredded from a block
Instructions
- Heat 1 tablespoon extra-virgin olive oil in a large pot over medium heat. Add ½ medium red onion chopped, 1 teaspoon salt and ½ teaspoon black pepper. Cook until the onion is translucent. Add 3 cloves garlic minced and cook for 2 minutes.
- Sprinkle 4 tablespoons all-purpose flour over the onion and garlic. Stir continuously for 2–3 minutes to cook the roux and remove the raw flour taste.
- Gradually pour in 600 ml vegetable broth, stirring constantly until smooth. Stir in ¼ teaspoon sweet paprika.
- Add 1 medium carrot grated and 400 g broccoli florets. Pour in 240 ml whole milk and 240 ml heavy cream, then stir to combine.
- Bring the broccoli cheddar soup to a simmer. Cook for 15–20 minutes, stirring occasionally, until the broccoli is tender.
- Reduce the heat to low. Add 220 g sharp cheddar cheese shredded all at once. Stir until completely melted and evenly combined.
- Ladle the soup into bowls and serve hot.
Notes
Cook the roux fully: Stir the flour with the onion and garlic for 2–3 minutes. This thickens the soup without leaving a raw flour taste.
Keep the heat low: High heat can cause the cheddar to separate, so keep the soup over low heat while it melts.
Adjust before adding cheese: If the soup becomes too thick, add a little warm vegetable broth or whole milk before adding the cheddar.
Watch the broccoli: Simmer only until the florets are tender to prevent them from becoming too soft.
Nutrition
Calories: 583kcal | Carbohydrates: 24g | Protein: 21g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 131mg | Sodium: 1622mg | Potassium: 601mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5090IU | Vitamin C: 92mg | Calcium: 567mg | Iron: 1mg
