Broccoli Cheddar Soup
A velvety smooth soup packed with tender broccoli florets and sharp cheddar cheese. This classic comfort soup is thick, cheesy, and absolutely irresistible.
Rich and creamy cheddar soup loaded with fresh broccoli florets.
Nutrition per serving
Ingredients
vegetables
aromatics
fat
thickener
liquid
dairy
spices
Instructions
Build the base
Melt butter in a large pot over medium heat. Add the diced onion and cook for 4 minutes until softened. Add the minced garlic and cook for 1 more minute. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste.
Add liquids
Slowly whisk in the chicken broth and whole milk, adding them gradually to prevent lumps. Whisk continuously until the mixture is smooth and starting to thicken, about 5 minutes.
Cook the vegetables
Add the broccoli florets and shredded carrot to the pot. Simmer over medium low heat for 15 minutes until the broccoli is very tender. Stir in the smoked paprika.
Melt in the cheese
Remove the pot from heat or reduce to the lowest setting. Add the shredded cheddar cheese in three batches, stirring until fully melted between each addition. Do not let the soup boil after adding the cheese.
Finish and serve
Taste and season with salt and pepper as needed. For a smoother texture, use an immersion blender to partially blend the soup. Serve in bread bowls or regular bowls topped with extra shredded cheddar.
Substitutions
Common mistakes
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