Description

This creamy Cheddar Broccoli Soup is a comforting and flavorful dish made with fresh broccoli, shredded carrots, and sharp Cheddar cheese. Thickened with a classic roux and enriched with half-and-half, this soup is perfect for a cozy meal, served with hearty buttered bread or in bread bowls. The blend of paprika, ground mustard, and a hint of cayenne adds a subtle kick, enhancing the rich, cheesy flavor.

Ingredients

Soup Base

7 tablespoons unsalted butter (divided)
1 tablespoon olive oil
1 cup finely diced yellow onion (about 1 onion)
1 1/2 teaspoons minced garlic
3/4 teaspoon paprika (preferably smoked)
3/4 teaspoon ground mustard
1/8 teaspoon ground cayenne pepper
Salt and pepper to taste
6 tablespoons all-purpose flour
32 ounces reduced-sodium chicken broth (or vegetable broth)
3 cups half-and-half
1 bay leaf (optional)

Vegetables and Cheese

6 cups chopped broccoli (bite-size pieces)
2 cups shredded carrots
12 ounces freshly shredded extra-sharp Cheddar cheese (about 3 1/4 cups)

Serving Suggestion

Hearty buttered bread or bread bowls (optional)

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Instructions

Prepare Butter and Seasonings: Heat 1 tablespoon of butter and olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until golden, about 3 to 5 minutes. Add minced garlic, paprika, ground mustard, cayenne pepper, and black pepper (about 1/2 teaspoon). Stir constantly and cook for 45 seconds to 1 minute until fragrant.
Make Roux: Add the remaining 6 tablespoons of butter to the pot and allow it to melt. Whisk in the flour and cook continuously for 2 minutes until the mixture thickens and bubbles, forming a roux.
Make Soup Base: Gradually whisk in the chicken broth until smooth. Slowly add the half-and-half while whisking constantly to blend smoothly. Reduce the heat to medium-low, add the optional bay leaf, and simmer uncovered for 15 minutes, stirring occasionally, until the soup thickens nicely.
Prepare Broccoli and Carrots: While the soup simmers, chop the broccoli into bite-sized pieces and shred the carrots. Also shred the Cheddar cheese if not pre-shredded.
Simmer Soup with Vegetables: Add the chopped broccoli and shredded carrots to the soup. Continue to cook on low heat for 10 to 15 minutes, stirring occasionally, until the broccoli is tender to your preference. Optionally, blend some of the soup for a smoother consistency, or leave it chunky.
Add Cheese: Turn off the heat. Gradually stir in the shredded Cheddar cheese, a handful at a time, stirring until fully melted. Taste and adjust the seasoning with salt and pepper as needed, adding up to 1 teaspoon of salt if desired.
Serve: Serve the soup hot immediately, either in bread bowls or alongside hearty buttered bread for dipping. Enjoy your creamy, cheesy broccoli soup!

Notes

For a lighter version, substitute half-and-half with milk, but the soup will be less creamy.
If you prefer a smoother texture, use an immersion blender to puree part or all of the soup after simmering.
Vegetarian option: Use vegetable broth instead of chicken broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cheese.
Adding a pinch of cayenne pepper gives a subtle heat, but adjust according to your spice preference.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American