Easy Broccoli Cheese Soup
A comforting classic that combines tender broccoli and rich cheddar cheese in a creamy soup, perfect for chilly evenings or cozy lunches.
Ingredients
For the soup base
- 4 tablespoons unsalted butter adding a rich, creamy base to your soup
- 1 medium yellow onion, finely chopped for a sweet and aromatic foundation
- 2 cloves garlic, minced bringing vibrant flavors and warmth
- 1 teaspoon kosher salt enhancing all the delightful flavors
- 1/2 teaspoon black pepper offering a touch of spice
- 1/2 teaspoon dry mustard contributing a subtle tang
- 1/4 teaspoon smoked paprika providing a smoky depth
- 1/4 cup all-purpose flour helping to thicken the soup to perfection
- 3 cups low-sodium vegetable broth the essential liquid that binds it all together
- 2 cups whole milk making the soup creamy and rich
- 5 cups chopped broccoli florets and small diced stems the star of the dish, delivering a fresh crunch
- 1 cup shredded carrots adding color and a hint of sweetness
- 1/2 cup heavy cream for an ultra-smooth finish
- 3 cups shredded sharp cheddar cheese introducing a rich and flavorful cheese pull
- 1 to taste sliced green onions or extra cheddar for serving, adding a final touch of color and taste
Instructions
Preparation
- Chop the broccoli into small florets and dice the tender stems into 1/4-inch pieces. Shred or finely cut the carrots for even cooking.
Cooking
- Melt the butter in a large pot over medium heat. As it begins to bubble, add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
- Stir in the minced garlic, kosher salt, black pepper, dry mustard, and smoked paprika, and cook together for about 30 seconds.
- Sprinkle in the all-purpose flour and stir constantly for 1 minute until the mixture looks thick and pasty.
- Slowly whisk in the vegetable broth and then the milk, adding the liquid in splashes first to maintain a smooth base.
- Add the chopped broccoli and shredded carrots, bringing the mixture to a gentle simmer. Cook for 8-10 minutes while stirring often.
- Turn off the heat and stir in the heavy cream followed by the shredded cheddar cheese a handful at a time.
- Taste and adjust seasonings if needed before serving hot, garnishing with green onions or extra cheddar.
Notes
For variations, consider using almond milk for a lighter version or adding spinach and kale for extra nutrition. Grate fresh cheese for best melting performance.