Name: Creamy Cheddar Broccoli Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
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 paprika; 3/4 teaspoon ground mustard; 1/8 teaspoon ground cayenne pepper; Salt and freshly ground black pepper, to taste; 6 tablespoons all-purpose flour; 32 ounces reduced-sodium chicken broth; 3 cups half-and-half; 1 bay leaf (optional); 6 cups chopped broccoli florets and tender stems; 2 cups shredded carrots; 12 ounces freshly shredded extra-sharp Cheddar cheese

Cheddar Broccoli Soup, a dish that conjures images of comforting warmth and pure, unadulterated deliciousness, is a classic for a reason. It’s the ultimate hug in a bowl, perfect for chasing away a chill, celebrating a cozy evening, or simply indulgin extractg in a moment of culinary bliss. What makes this humble soup so universally loved? It’s the masterful blend of creamy, velvety richness from the cheese and dairy, perfectly balanced by the vibrant, slightly earthy notes of fresh broccoli. Every spoonful is a symphony of textures and flavors: the tender florets, the silky smooth broth, and that unmistakable sharp, tangy punch of sharp cheddar that melts into pure magic.

What makes this Cheddar Broccoli Soup so special?

It’s more than just the sum of its parts. It’s the careful layering of flavors, the way the subtle sweetness of onions and garlic forms a fragrant foundation, and the satisfying richness that coats your palate without being heavy. This isn’t just any soup; it’s an experience. It’s the kind of meal that makes everyone gather around the table, spoons clinking, with contented sighs. Get ready to discover how easy it is to create this iconic comfort food in your own kitchen.

Ingredients:

7 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup finely diced yellow onion (about 1 medium onion)
1-1/2 teaspoons minced garlic
3/4 teaspoon paprika (smoked paprika is recommended for depth)
3/4 teaspoon ground mustard
1/8 teaspoon ground cayenne pepper (adjust to your spice preference)
Salt and freshly ground black pepper, to taste
6 tablespoons all-purpose flour
32 ounces reduced-sodium chicken broth (vegetable broth can be substituted for a vegetarian option)
3 cups half-and-half
1 bay leaf (optional, but adds a subtle savory note)
6 cups chopped broccoli florets and tender stems, cut into bite-size pieces
2 cups shredded carrots
12 ounces freshly shredded extra-sharp Cheddar cheese (approximately 3-1/4 cups)

Preparing the Flavor Base

Step 1: Sautéing the Aromatics

In a large pot or Dutch oven, melt 4 tablespoons of the unsalted butter over medium heat. Add the tablespoon of olive oil. Once the butter is shimmering and the oil is warm, add the finely diced yellow onion. We’re looking to soften these onions until they are translucent and just begin extractning to caramelize slightly, which usually takes about 8-10 minutes. Stir them occasionally to prevent sticking and to ensure even cooking. This slow sautéing process is crucial for developing a sweet and deep flavor foundation for our Cheddar Broccoli Soup. Don’t rush this step! Once the onions are tender, add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic, as it can turn bitter.

Step 2: Blooming the Spices and Building the Roux

Now it’s time to add our dry flavor enhancergin extractnd begin thickening the soup. Stir in the paprika, ground mustard, and ground cayenne pepper. Let these spices toast in the hot butter and oil for about 30 seconds. This blooming process intensifies their flavors and aromas. Immediately after, sprinkle the 6 tablespoons of all-purpose flour over the onion and spice mixture. Stir continuously for about 2 minutes, ensuring the flour is fully incorporated and creates a paste-like consistency with the butter and vegetables. This paste is called a roux, and it’s our primary thickening agent. Cooking the roux for a couple of minutes helps to cook out the raw flour taste, resulting in a smoother, richer soup. Season generously with salt and freshly ground black pepper at this stage.

Developing the Broth and Adding Vegetables

Step 3: Incorporating Liquids and Simmering

Gradually whisk in the 32 ounces of reduced-sodium chicken broth, a little at a time, making sure to incorporate each addition fully before adding more. This technique prevents lumps from forming. Once all the broth is added and smoothly combined with the roux, bring the mixture to a gentle simmer, stirring frequently. If you’re using it, add the bay leaf now. Reduce the heat to low, cover the pot, and let the soup simmer for at least 15 minutes. This simmering period allows the flavors to meld together and the roux to fully thicken the broth. Stir occasionally to prevent anything from sticking to the bottom of the pot.

Step 4: Adding Creaminess and Vegetables

After the initial simmering, remove and discard the bay leaf, if used. Stir in the 3 cups of half-and-half. The soup will become richer and creamier. Now, it’s time to add our star vegetables: the 6 cups of chopped broccoli and the 2 cups of shredded carrots. Stir them into the soup, ensuring they are fully submerged in the liquid. Bring the soup back to a gentle simmer, then reduce the heat to low, cover again, and cook for another 10-15 minutes, or until the broccoli is tender but still has a slight bite. We don’t want mushy broccoli; it should have a pleasant texture. Taste and adjust seasoning with more salt and pepper if needed.

Finishing the Soup with Cheese

Step 5: Melting the Cheese

This is the moment we’ve all been waiting for – the cheesy goodness! In a separate small saucepan or microwave-safe bowl, melt the remaining 3 tablespoons of unsalted butter. Add the 12 ounces of freshly shredded extra-sharp Cheddar cheese to the melted butter. Stir the cheese into the butter until it’s smooth and creamy. This pre-melting step, sometimes referred to as “tempering the cheese,” helps the cheese melt more smoothly and evenly into the soup without clumping or becoming oily. Gradually whisk this cheesy butter mixture into the simmering soup. Stir gently until all the cheese is completely melted and the soup is luxuriously smooth and thick. Be sure to keep the heat on low during this process to prevent the cheese from scorching or separating. Continue to stir until the soup reaches your desired consistency. Your glorious Cheddar Broccoli Soup is now ready to be served!

Conclusion:

There you have it – a delightful and comforting bowl of Cheddar Broccoli Soup! This recipe is wonderfully simple yet yields a rich, creamy, and satisfying soup that’s perfect for a chilly evening or a light lunch. The blend of sharp cheddar cheese and tender broccoli florets creates a harmonious flavor profile that’s sure to become a family favorite. Don’t be afraid to experiment with the serving suggestions; a dollop of sour cream or a sprinkle of crunchy croutons can elevate this soup to new heights. Feel free to adapt the recipe to your liking; adding a touch of nutmeg or a pinch of cayenne pepper can introduce subtle layers of flavor. We hope you enjoy making and savoring this delicious Cheddar Broccoli Soup as much as we do!

Frequently Asked Questions:

Can I make this Cheddar Broccoli Soup ahead of time?

Absolutely! This Cheddar Broccoli Soup reheats beautifully. You can make it a day or two in advance and store it in an airtight container in the refrigerator. When reheating, you might need to add a splash of milk or broth to achieve your desired consistency, as it can thicken upon cooling.

What can I use instead of heavy cream in this Cheddar Broccoli Soup?

If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or even whole milk. For a dairy-free version, unsweetened cashew cream or coconut milk (the full-fat kind) can provide a creamy texture, though they may impart a subtle flavor. You might also consider using evaporated milk for a rich, creamy without being overly heavy result.

How can I make this Cheddar Broccoli Soup even healthier?

To make this Cheddar Broccoli Soup a bit healthier, you can reduce the amount of cheese slightly or opt for a sharp cheddar with a lower fat content. Using a lower-sodium chicken or vegetable broth will also help. Adding extra vegetables like carrots or celery along with the broccoli can boost the nutrient content even further.