Description
This comforting 30 Minute Broccoli Cheddar Soup combines tender broccoli, sharp cheddar cheese, and savory seasonings to create a creamy, delicious bowl of warmth that’s perfect for any day. Made with simple ingredients and cooked on the stovetop, this soup is easy to prepare and ideal for a nutritious lunch or dinner. Serve it with toasted crusty bread or in a bread bowl for an extra cozy meal.
Ingredients
Scale
Soup Base
- 4 tablespoons butter (½ stick)
- ½ medium onion, chopped
- 2-3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups low sodium chicken or vegetable stock
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika or ground nutmeg (optional)
Vegetables
- 3 cups broccoli florets (from 1 large head, cut into small pieces)
- 1 large carrot, grated, julienned, or finely chopped
Dairy
- 2 cups half & half or milk (light or heavy cream can be used)
- 8 ounces block cheddar cheese, grated (about 2 cups; mild, medium, or sharp)
Instructions
- Sauté Aromatics: Melt butter in a large Dutch oven or pot over medium-high heat. Add the chopped onion and cook for 3-4 minutes until the onion softens and turns a light golden color. Then add the minced garlic and sauté for an additional minute to release its aroma.
- Create Roux: Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes until the flour takes on a golden hue, which helps cook out the raw flour taste and thickens the soup later.
- Add Broth and Vegetables: Gradually pour in the chicken or vegetable stock while whisking to combine. Then add the broccoli florets, grated carrot, kosher salt, black pepper, and optional paprika or nutmeg. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to medium-low and let the soup simmer gently for 15 minutes, or until the broccoli and carrots are tender and cooked through.
- Finish Soup: Stir in the half & half (or preferred milk/cream) and then add the grated cheddar cheese. Simmer for another minute, stirring continuously until the cheese has melted smoothly into the soup. Taste and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls and serve immediately. For a special touch, offer toasted crusty bread or serve in a hollowed-out bread bowl for dipping and extra flavor.
Notes
- You can substitute vegetable stock for chicken stock to make this soup vegetarian.
- For a smoother texture, blend the soup partially or fully after simmering before adding cheese.
- Adjust the thickness by using more or less flour and cream.
- Use sharp cheddar for a bolder flavor, or mild for a gentle taste perfect for kids.
- Store leftovers refrigerated for up to 3 days and reheat gently to avoid curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
