Description
This Super Creamy Broccoli Cheddar Soup is a rich and comforting homemade soup that comes together in just 30 minutes. Loaded with fresh broccoli, tender carrots, and sharp cheddar cheese, it’s a perfect warm meal for any day. The soup boasts a velvety texture thanks to a roux base and creamy half & half, making it irresistibly smooth and flavorful.
Ingredients
Scale
Base
- 4 tablespoons Butter
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 4 cups Chicken or Vegetable Stock
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Paprika (optional)
Vegetables
- 4 cups Broccoli florets
- 1 medium Carrot, diced
Dairy
- 1 cup Half & Half
- 2 cups Cheddar Cheese, freshly shredded
Instructions
- Melt Butter: In a large Dutch oven over medium-high heat, melt the butter until fully liquid and starts bubbling to provide a flavorful fat base for the soup.
- Sauté Onions: Add the chopped onions and cook for about 3-4 minutes until they become soft and light golden, creating the aromatic foundation.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the savory depth of the soup.
- Whisk Flour: Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to cook out raw flour taste and develop a light golden roux for thickening.
- Pour in Stock: Gradually pour the chicken or vegetable stock while whisking to smoothly combine and avoid lumps, forming the soup base.
- Add Veggies: Toss in broccoli florets and diced carrots, then season with salt, black pepper, and paprika to bring vibrant flavor and texture.
- Simmer: Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer for about 15 minutes, allowing the vegetables to soften and flavors to meld.
- Incorporate Cream & Cheese: Stir in the half & half and shredded cheddar cheese, simmering for an additional minute to melt the cheese and enrich creaminess.
- Adjust Seasoning: Taste the soup and adjust salt, pepper, or paprika as needed before serving for perfect balance.
Notes
- For a gluten-free version, substitute all-purpose flour with cornstarch or gluten-free flour blends.
- If you want a vegan or dairy-free alternative, use plant-based milk and vegan cheese substitutes but note the flavor and texture will differ.
- Freshly shred your cheese for better melting and texture; pre-shredded cheese often contains anti-caking agents that affect creaminess.
- To make the soup thicker, reduce the stock slightly before adding dairy or add an extra tablespoon of flour in the roux stage.
- Use vegetable stock to keep this soup vegetarian; chicken stock adds deeper savory notes but is not vegetarian.
