Description
A creamy, comforting Cheddar Broccoli Soup featuring tender broccoli and shredded carrots simmered in a rich blend of half-and-half, chicken broth, and sharp Cheddar cheese. Enhanced with aromatic spices and a velvety roux-based soup base, this recipe makes a perfect hearty meal served with buttered bread or in bread bowls.
Ingredients
Scale
Butter and Oils
- 7 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 cup finely diced yellow onion (about 1 onion)
- 1–1/2 teaspoons minced garlic
- 6 cups chopped broccoli (bite-sized pieces)
- 2 cups shredded carrots
Spices and Seasonings
- 3/4 teaspoon paprika (preferably smoked)
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper to taste
- 1 bay leaf (optional)
Thickening and Liquids
- 6 tablespoons flour
- 32 ounces reduced-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half
Cheese
- 12 ounces freshly shredded extra-sharp Cheddar cheese (about 3–1/4 cups)
Serving Suggestions
- Hearty buttered bread (optional, or serve in bread bowls)
Instructions
- Prepare Butter and Seasonings: Heat 1 tablespoon of butter and the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes golden, about 3 to 5 minutes. Then stir in the minced garlic, smoked paprika, ground mustard, cayenne pepper, and pepper to taste (about 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
- Make Roux: Add the remaining 6 tablespoons of butter to the pot and let it melt completely. Whisk in the flour and continue whisking constantly for about 2 minutes until the mixture thickens and turns a light golden color. This creates the roux which will thicken the soup.
- Make Soup Base: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Once fully incorporated, slowly add the half-and-half, whisking constantly to combine smoothly. Reduce the heat to medium-low, add the bay leaf if using, and let the soup simmer for 15 minutes, whisking occasionally, until it thickens nicely.
- Prepare Broccoli and Carrots: While the soup base simmers, chop the broccoli into bite-sized pieces and shred the carrots. Also shred the Cheddar cheese at this time for easier mixing later.
- Add Vegetables and Simmer Soup: Stir the chopped broccoli and shredded carrots into the soup. Continue cooking the soup on low heat for 10 to 15 minutes, or until the broccoli is tender to your preference. Stir occasionally to ensure even cooking. If desired, blend a portion of the soup for a smoother texture, but it can also be left chunky.
- Add Cheese: Turn off the heat. Gradually stir in the shredded Cheddar cheese a handful at a time until fully melted and the soup is creamy. Taste and adjust salt and pepper seasoning, adding between 1/2 to 1 teaspoon of salt as needed.
- Serve: Serve the soup immediately. For a hearty presentation, ladle into bread bowls or serve alongside buttered bread for dipping and soaking up the delicious soup.
Notes
- Using half-and-half adds richness while keeping the soup lighter than heavy cream.
- You can substitute vegetable broth to make the soup vegetarian, but it will change the flavor slightly.
- For a smoother texture, blend some or all of the soup with an immersion blender or in batches in a blender.
- Adjust spices such as cayenne and paprika to your preferred level of heat and smokiness.
- This soup reheats well and often tastes even better the next day.
