Description
A creamy, comforting soup that combines the rich flavor of cheddar cheese with nutritious broccoli.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Pinch of cayenne pepper
- ¼ cup all-purpose flour
- 2 cups vegetable stock or chicken stock
- 2 cups half-and-half
- 3 cups broccoli florets and tender stems, chopped into bite-sized pieces
- 2 medium or 3 small carrots, shredded
- 8 ounces sharp cheddar cheese, shredded
- Kosher salt and black pepper to taste
Instructions
- Begin by melting butter in a large soup pot over medium heat until bubbly.
- Add the diced onion, sautéing for 5-7 minutes until soft and translucent.
- Toss in minced garlic, smoked paprika, garlic powder, and cayenne pepper, cooking for an additional 30 seconds.
- Sprinkle in the flour and stir constantly for 1-2 minutes until lightly golden.
- Gradually stir in the vegetable or chicken stock, followed by half-and-half. Bring to a gentle boil while stirring.
- Once boiling, reduce heat to medium-low and add in the chopped broccoli and shredded carrots. Simmer for 15-20 minutes until tender.
- Remove from heat and stir in the shredded cheddar cheese, seasoning with kosher salt and black pepper to taste.
- Serve hot with a big slice of crusty bread.
Notes
For extra texture, top with crispy croutons or toasted seeds. Adjust thickness by simmering longer or adding more flour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg