Description
A rich and creamy Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a blend of savory seasonings. This comforting soup is perfect for chilly days and offers a velvety texture balanced with flavorful cheese and vegetables.
Ingredients
Units
Scale
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 (can use half and half or whole milk, but the soup won't be quite as thick)
- 5 cups fresh broccoli, chopped
- 3 cups freshly grated sharp cheddar cheese
- 1 tablespoon Lawry's seasoning salt
- 1 teaspoon paprika
- 1 tablespoon black pepper
- 1 pinch nutmeg
Instructions
- Melt the butter: Melt the butter in a large pot over medium heat until fully melted and slightly bubbling.
- Cook onions and seasonings: Add the diced onion to the pot and season with Lawry’s seasoning salt, paprika, black pepper, and nutmeg. Cook for about 5 minutes or until the onion becomes translucent. Then 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 with the other vegetables and seasonings.
- Incorporate flour: Sprinkle the flour over the vegetables and stir continuously, letting it cook down for 2 to 3 minutes to remove the raw flour taste.
- Add liquids: Pour in the chicken broth and heavy cream (or alternate dairy options) while stirring to create a smooth base.
- Bring to boil and add broccoli: Bring the mixture to a gentle boil, then add the chopped broccoli. Stir everything together well.
- Simmer the soup: Cover the pot with a lid and simmer on low heat for about 15 minutes, stirring occasionally. The soup will start to thicken and the broccoli will become tender but not mushy.
- Add cheese and finish: Reduce heat to low, add the freshly grated sharp cheddar cheese, and stir until the cheese melts completely into the soup. Taste and adjust salt and pepper as needed before serving.
Notes
- For a thicker soup, use heavy cream instead of half and half or whole milk.
- Use freshly grated sharp cheddar for best melting and flavor; pre-shredded cheese may contain anti-caking agents that affect texture.
- To make it vegetarian, substitute chicken broth with vegetable broth.
- If you prefer a smoother soup, you can blend part or all of the soup after simmering before adding cheese.
- Add a pinch of cayenne pepper for a spicy kick if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg
