Description
A creamy and comforting broccoli cheddar soup made with tender vegetables, rich cheddar cheese, and a velvety smooth base, perfect for a quick and satisfying meal.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 2 cups broccoli florets, chopped small
- 1 medium carrot, grated
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add diced onion and cook for 3–4 minutes until soft.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add broccoli and grated carrot, cooking for about 5 minutes.
- Sprinkle flour over vegetables and stir for 1–2 minutes.
- Gradually pour in vegetable broth while stirring to avoid lumps.
- Add milk and cream, stir well, and bring to a gentle simmer.
- Cook for 10–15 minutes until broccoli is tender.
- Reduce heat to low and stir in cheddar cheese until melted and smooth.
- Season with salt, pepper, and paprika. Adjust to taste.
- Blend partially if desired for a smoother texture and serve warm.
Notes
- Use sharp cheddar for stronger flavor.
- Add cooked chicken for extra protein.
- Replace cream with milk for a lighter version.
- Blend fully or partially depending on texture preference.
- Store in the refrigerator for up to 3 days.
- Add milk or broth when reheating if soup thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 70 mg
