Description
A creamy, comforting Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a blend of savory seasonings. This rich soup combines the flavors of sautéed onions, garlic, and carrots in a buttery base thickened with flour, then simmered with chicken broth and heavy cream for a velvety texture. Perfect for warming up on a chilly day and serving as a hearty appetizer or light meal.
Ingredients
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Main Ingredients
- 1 stick salted butter
- 1 yellow onion, diced
- 6-7 garlic cloves, minced
- 2 cups carrots, shredded
- 1/2 cup all purpose flour
- 4 cups chicken broth
- 4 cups heavy cream
- 5 cups fresh broccoli, chopped
- 3 cups freshly grated sharp cheddar cheese
- 1 tbsp Lawry's seasoning salt
- 1 tsp paprika
- 1 tbsp black pepper
- 1 pinch nutmeg
Instructions
- Heat butter: Melt the butter in a large pot over medium heat until fully melted and starting to bubble.
- Sauté aromatics: Add the diced onion to the pot, then season with Lawry’s seasoning salt, paprika, black pepper, and a pinch of nutmeg. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and cook for an additional 2 minutes until fragrant.
- Add carrots: Stir in the shredded carrots and cook briefly to combine flavors.
- Create roux: Sprinkle in the all purpose flour and stir continuously, cooking for 2-3 minutes to eliminate the raw flour taste and form a light roux.
- Add liquids: Gradually pour in the chicken broth followed by the heavy cream. Stir well to incorporate the roux with the liquids.
- Simmer broccoli: Bring the soup to a gentle boil, then add the chopped broccoli. Stir to combine, cover with a lid, and let simmer for about 15 minutes, stirring occasionally until the soup thickens and broccoli is tender but not mushy.
- Melt cheese: Reduce heat to low, then stir in the sharp cheddar cheese until fully melted and smooth. Adjust salt and pepper to taste if necessary.
- Serve: Ladle the soup into bowls and serve warm for a comforting meal or appetizer.
Notes
- Use half and half or whole milk instead of heavy cream for a lighter soup, but it will be less thick and creamy.
- For a vegetarian version, substitute vegetable broth for chicken broth and use vegetarian cheddar cheese.
- Freshly grated cheddar cheese melts better than pre-shredded varieties.
- To make the soup gluten free, use a gluten free flour blend instead of all purpose flour.
- Simmering the soup uncovered during the thickening stage can help intensify the flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg
