Description
This creamy Cheddar Broccoli Soup is a comforting classic, perfect for chilly days. Packed with tender broccoli, rich cheddar cheese, and a velvety texture, it’s an easy, one-pot recipe that comes together quickly. Serve with crusty bread for a satisfying meal!
Ingredients
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- 4 cups broccoli florets, chopped
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, grated
- 2 celery stalks, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups whole milk (or half-and-half for a richer texture)
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon paprika (optional)
- Salt and pepper, to taste
Instructions
- Sauté Vegetables:
In a large pot, melt butter over medium heat. Add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes. - Add Flour:
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste. - Add Liquids:
Gradually whisk in the chicken broth and milk. Bring to a simmer, stirring frequently, until the soup thickens, about 5-7 minutes. - Cook Broccoli:
Add the broccoli florets to the pot and simmer until tender, about 10 minutes. - Blend Soup (Optional):
For a smoother texture, use an immersion blender to puree the soup slightly, leaving some chunks of broccoli intact. - Add Cheese:
Reduce heat to low and stir in the cheddar cheese until fully melted and creamy. Season with salt, pepper, and paprika (if using). - Serve:
Ladle into bowls and garnish with additional shredded cheese or a sprinkle of paprika, if desired.
Notes
- For a lighter version, substitute whole milk with low-fat milk or unsweetened almond milk.
- Add a dash of hot sauce for a spicy kick!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.