Broccoli Cheddar Soup: Creamy, Cheesy, and Comforting
Creamy broccoli cheddar soup made with tender broccoli, shredded carrots, sharp Cheddar, half-and-half, and a savory homemade roux.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
7 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup finely diced yellow onion
1 1/2 teaspoons minced garlic
3/4 teaspoon smoked paprika
3/4 teaspoon ground mustard
1/8 teaspoon ground cayenne pepper
Salt and black pepper, to taste
6 tablespoons all-purpose flour
32 ounces reduced-sodium chicken broth or vegetable broth
3 cups half-and-half
1 bay leaf, optional
6 cups chopped broccoli
2 cups shredded carrots
12 ounces freshly shredded extra-sharp Cheddar cheese
Hearty buttered bread, optional
Instructions
1. Heat 1 tablespoon butter and olive oil over medium heat. Add onion and cook 3–5 minutes until golden.
2. Add garlic, paprika, mustard, cayenne, and black pepper. Cook 45 seconds to 1 minute.
3. Add remaining butter and melt. Whisk in flour and cook 2 minutes.
4. Gradually whisk in broth, then slowly add half-and-half.
5. Reduce heat to medium-low. Add bay leaf and simmer 15 minutes, whisking occasionally.
6. Add broccoli and carrots. Cook on low 10–15 minutes until broccoli is tender.
7. Blend part of the soup for a smoother texture if desired, or leave chunky.
8. Turn off heat. Add Cheddar gradually, stirring until melted.
9. Taste and adjust salt. Serve with hearty buttered bread or in bread bowls.
Notes
Use vegetable broth for a vegetarian version.
Smoked paprika adds a deeper savory flavor.
For a smoother soup, blend part of the finished soup.
Refrigerate leftovers within 2 hours and use within 3–4 days.
Reheat leftovers thoroughly to 165°F.
Find it online: https://elitesrecipes.com/broccoli-cheddar-soup-creamy-cheesy/