Creamy Broccoli Cheddar Soup
Creamy Broccoli Cheddar Soup is smooth, rich, and comforting, made with tender broccoli and melted cheddar for a thick, satisfying soup that’s easy to prepare at home.
Ingredients
- 400 g broccoli florets
- 1 tablespoon oil
- ½ yellow onion chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 4 tablespoon flour
- 600 ml vegetable broth
- ¼ teaspoon paprika
- 1 carrot grated
- 240 ml milk
- 240 ml heavy cream
- 220 g Cheddar cheese shredded
Instructions
- In a large pot, heat the oil over medium heat. Add chopped onions, salt, and black pepper. Sauté until onions are translucent. Add minced garlic and sauté for 2 minutes.
- Sprinkle flour over the sautéed onions and garlic. Stir continuously to make a roux. Cook for 2-3 minutes to eliminate the raw taste of the flour.
- Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add paprika. Adjust the seasoning according to your taste.
- Add grated carrot and broccoli florets to the pot. Stir well to combine.
- Add milk and heavy cream. Stir well to combine. Bring the soup to a simmer. Allow it to cook for about 15-20 minutes or until the broccoli is tender.
- Stir in the shredded cheddar cheese until melted and well combined.
- Ladle the soup into bowls and garnish with additional shredded cheddar if desired. Serve the broccoli soup hot and enjoy with your favorite bread or crackers.
Notes
Perfect the Roux: Cook the flour with the onions and garlic until fully incorporated and lightly cooked. This removes any raw flour taste and creates a smooth, thick base for creamy broccoli cheddar soup.
Balance the Creaminess: Use a combination of milk and heavy cream to control texture. More milk keeps the soup lighter, while more cream creates a richer, thicker consistency.
Cook Broccoli Properly: Add the broccoli toward the end and cook just until tender. This preserves its green color and prevents a mushy texture.
Season at the End: Taste the soup just before serving and adjust seasoning as needed. A small pinch of nutmeg adds warmth, while cayenne provides gentle heat without overpowering the cheese.
Nutrition
Calories: 583kcal | Carbohydrates: 24g | Protein: 21g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1622mg | Potassium: 601mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5090IU | Vitamin C: 92mg | Calcium: 567mg | Iron: 1mg