Description
A creamy, comforting broccoli cheddar soup made with fresh vegetables, sharp cheddar cheese, and a flavorful blend of spices. Perfect for a warming lunch or dinner.
Ingredients
Scale
Vegetables
- 1 yellow onion
- 1 lb. broccoli
- 2 carrots
Dairy & Broth
- 4 Tbsp butter
- 2 cups chicken broth
- 2 cups whole milk
- 6 oz. sharp cheddar, shredded
Spices & Dry Ingredients
- 4 Tbsp all-purpose flour
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp freshly cracked black pepper
- ⅛ tsp cayenne pepper
Instructions
- Prepare ingredients: Dice the yellow onion and chop the broccoli into very small pieces. Peel and slice the carrots for even cooking.
- Sauté onion and flour: In a large soup pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent. Stir in the flour and continue to sauté for 2 minutes until the flour lightly browns and coats the bottom of the pot.
- Add broth and thicken: Pour in the chicken broth gradually while whisking to dissolve the flour completely. Increase heat to medium-high and bring the mixture to a simmer, stirring frequently, until it thickens to a gravy-like consistency.
- Add milk and spices: Reduce heat to medium and whisk in whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the mixture to return to a light simmer.
- Simmer vegetables: Add chopped broccoli and sliced carrots to the pot. Continue to simmer over medium heat, stirring often, for 15 minutes or until the carrots are tender to desired preference.
- Melt cheese: Lower the heat to medium-low and gradually stir in shredded cheddar cheese, one 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.
Notes
- Use sharp cheddar cheese for a richer flavor; mild cheddar can be substituted but will result in a less intense cheese taste.
- If you prefer a smoother texture, blend part of the soup before adding cheese.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust cayenne pepper to your heat preference or omit if sensitive to spice.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 280 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: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
