Description
This creamy and flavorful broccoli cheddar soup is packed with tender broccoli, carrots, and a rich cheese blend. With a hint of smoked paprika and cayenne, this comforting dish is perfect on a cold day. Serve it with hearty buttered bread or in a bread bowl for a cozy meal.
Ingredients
Scale
- 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 (smoked preferred)
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper to taste
- 6 tablespoons all-purpose flour
- 32 ounces low-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half (see note 1)
- 1 bay leaf (optional)
- 6 cups chopped broccoli (bite-sized pieces)
- 2 cups shredded carrots
- 12 ounces grated extra-sharp cheddar cheese (about 3–1/4 cups)
- Hearty buttered bread (optional), or serve in bread bowls
Instructions
-
Prepare the Base:
- In a large pot, melt 4 tablespoons of butter with the olive oil over medium heat.
- Add the diced onion and cook for about 4-5 minutes, until softened and translucent.
- Stir in the garlic, paprika, ground mustard, cayenne pepper, salt, and pepper. Cook for an additional 1 minute until fragrant.
-
Create the Roux:
- Stir in the flour and cook for 2-3 minutes, stirring constantly to make a roux. The mixture should be golden.
-
Add Liquids:
- Gradually whisk in the chicken (or vegetable) broth and half-and-half, stirring constantly to avoid lumps.
- Add the bay leaf (if using) and bring the mixture to a simmer. Cook for 5-7 minutes, or until the soup thickens.
-
Add Vegetables:
- Add the chopped broccoli and shredded carrots to the soup. Continue to simmer for 10-12 minutes, until the vegetables are tender.
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Finish the Soup:
- Remove the bay leaf (if used).
- Stir in the remaining 3 tablespoons of butter and the grated extra-sharp cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy.
-
Serve:
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve the soup hot with optional buttered bread or in bread bowls for a hearty meal.
Notes
- Half-and-half Substitute: If you don’t have half-and-half, you can use 2 cups heavy cream mixed with 1 cup milk, or just whole milk if you prefer a lighter option.
- Bread Bowls: If using bread bowls, hollow out a round loaf of bread to create a bowl and serve the soup in it.
- Optional Add-ins: You can add some cooked chicken or bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American