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–+ servings
Broccoli Cheddar Soup

Irresistibly Creamy Broccoli Cheddar Soup in 30 Minutes

This Broccoli Cheddar Soup is an easy, creamy, and nutritious dish perfect for winter comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons Butter Adds richness and flavor; substitute with olive oil for a lighter option.
  • 1/2 medium Onion, chopped Base flavor that adds sweetness to the soup.
  • 2-3 cloves Garlic, minced Provides a fragrant aroma; use roasted garlic for a milder taste.
  • 4 tablespoons All-Purpose Flour Thickens the soup; cornstarch can be used as a gluten-free alternative.
  • 2 cups Low Sodium Chicken or Vegetable Stock Forms the soup base and deepens flavor; use water and a bouillon cube if necessary.
  • 1 teaspoon Kosher Salt Enhances overall flavor; adjust to taste.
  • 1/2 teaspoon Black Pepper Adds mild heat; could substitute with white pepper.
  • 1/4 teaspoon Paprika Optional seasoning; nutmeg enhances warmth, while paprika adds smokiness.
For the Soup
  • 3 cups Broccoli, florets Main ingredient for texture and nutrition; can use frozen for convenience.
  • 1 large Carrot, grated Adds sweetness and color; optional or can substitute with celery.
  • 2 cups Half & Half Provides creaminess; for a lighter soup, use milk, or for a richer flavor, opt for heavy cream.
  • 8 oz Cheddar Cheese, grated Vital for flavor; use freshly grated for better melting.

Equipment

  • Large Dutch oven

Method
 

Step-by-Step Instructions for Broccoli Cheddar Soup
  1. In a large Dutch oven, melt 4 tablespoons of butter over medium-high heat. Add ½ medium chopped onion and sauté for 3-4 minutes until softened and light golden.
  2. Stir in 2-3 minced garlic cloves and sauté for an additional minute until fragrant and slightly golden.
  3. Sprinkle in 4 tablespoons of all-purpose flour, whisking vigorously for 1-2 minutes until it turns golden and thickens slightly.
  4. Gradually pour in 2 cups of low sodium chicken or vegetable stock while whisking continuously until the mixture is fully integrated and smooth.
  5. Add 3 cups of chopped broccoli florets, 1 large grated carrot, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon paprika.
  6. Bring the mixture to a boil, then reduce heat to a simmer, allowing it to cook for 15 minutes until the vegetables are tender.
  7. Stir in 2 cups of half & half followed by 8 ounces of freshly grated cheddar cheese. Cook for another minute until the cheese melts into the soup.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 100mgCalcium: 300mgIron: 1.5mg

Notes

For optimal melting, use freshly grated cheddar cheese. Adjust seasoning as necessary.

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