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Creamy and cheesy broccoli cheddar soup with a smooth roux-based broth, tender broccoli, shredded carrot, and sharp cheddar cheese for a comforting meal ready in about 30 minutes.

Ingredients

Scale
  • 2 cups broccoli florets, cut into small florets
  • 1 cup sharp cheddar cheese, freshly grated
  • 1/2 cup shredded carrots
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons butter (for roux)
  • 1 teaspoon oil (a touch)
  • 2 tablespoons all-purpose flour (for roux)
  • 4 cups chicken or vegetable broth
  • 1 cup half-and-half
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard
  • Pinch of cayenne pepper

Instructions

  1. Chop the onion finely.
  2. Mince the garlic.
  3. Cut broccoli into small florets.
  4. Shred the carrots or use pre-shredded.
  5. Freshly grate the sharp cheddar cheese.
  6. Sauté the chopped onion in butter and a touch of oil until completely soft and fragrant.
  7. Add the minced garlic, smoked paprika, ground mustard, and a pinch of cayenne; cook until fragrant, about 30 seconds to 1 minute.
  8. Push the veggies to the side or remove them, add a bit more butter, sprinkle in the flour, and stir-cook until the mixture thickens and turns golden, about 2 minutes to make the roux.
  9. Slowly whisk in the broth until smooth, then add the half-and-half and bay leaf; bring to a gentle simmer.
  10. Stir in the broccoli florets and shredded carrots and simmer until the broccoli is tender but still holds shape, about 8-10 minutes.
  11. If desired, blend part of the soup until smooth and stir it back in or simmer longer to reduce the liquid to thicken further.
  12. Remove the pot from heat and gradually stir in the grated cheddar cheese until silky smooth, avoiding boiling the soup after adding cheese.

Notes

To thicken soup further, blend part and stir back in, simmer longer to reduce, or make a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in while simmering., Use extra-sharp cheddar for bolder flavor., Cook onions until completely soft to avoid crunchiness., Leftovers can be refrigerated up to 3 days and reheated gently with added half-and-half or broth if needed., Freeze without extra cheese for up to 3 months; add fresh grated cheddar when reheating., Vegetarian option: use vegetable broth instead of chicken broth.

Nutrition

Find it online: https://margorecipes.com/broccoli-cheddar-soup/