Description
This creamy Broccoli Cheddar Soup is easy, made all in one pot, and packed with bold flavor thanks to the perfect blend of spices. Ready in under an hour, it’s the ultimate comfort food for chilly days.
Ingredients
- 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 recommended)
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper, to taste
- 6 tablespoons flour
- 32 ounces reduced-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half
- 1 bay leaf (optional)
- 6 cups chopped broccoli, bite-size pieces
- 2 cups shredded carrots
- 12 ounces freshly shredded extra-sharp Cheddar cheese (about 3-1/4 cups)
- Hearty buttered bread or bread bowls, for serving (optional)
Instructions
1. Heat 1 tablespoon butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes).
2. Add garlic, paprika, mustard, cayenne, and pepper to taste. Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
3. Add the remaining 6 tablespoons butter and melt. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
4. Gradually whisk in chicken broth. Once combined, slowly add half-and-half, whisking constantly.
5. Reduce heat to medium-low, add bay leaf, and simmer for 15 minutes, whisking occasionally or until nicely thickened.
6. While the soup simmers, chop broccoli and shred cheese.
7. Add broccoli and carrots to the soup.
8. Let the soup cook on low for 10–15 minutes, or until the broccoli is tender to your liking, stirring occasionally.
9. Blend some of the soup for a smoother texture if desired, or leave it chunky.
10. Turn off the heat. Stir in cheese gradually, a handful at a time, until melted.
11. Taste and adjust seasoning with salt as needed.
12. Serve immediately in bread bowls or with hearty buttered bread on the side.
Notes
Note: Half-and-half is a blend of milk and cream, typically found near the milk section in grocery stores.
To make it vegetarian, simply use vegetable broth instead of chicken broth.
Store leftovers in the fridge for up to 3 days. Reheat slowly on low heat to avoid separation, and add a splash of broth or half-and-half if needed to thin.