Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

This homemade Broccoli Cheddar Soup is rich, creamy, and packed with comforting flavor. Tender broccoli, sweet carrots, and aromatic garlic and onions are simmered in a savory broth with warm spices, then finished with heavy cream and freshly shredded sharp cheddar cheese. The result is a velvety, cheesy soup that is hearty, satisfying, and easy to make. Perfect for cozy nights, chilly weather, or whenever you crave a comforting bowl of homemade soup. Serve with warm, crusty bread for the ultimate comfort meal.

AmericanDinner

Creamy Broccoli Cheddar Soup

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Servings

Family of 6

Prep Time

20 minutes

Cook Time

45 minutes

Author:

Sherry Hour

Ingredients

    For the Soup

    • 4 tablespoons butter
    • 1 onion, diced
    • 3 garlic cloves, minced
    • ¼ cup all purpose flour
    • 1 teaspoon salt, or to taste
    • 1 teaspoon black pepper, or to taste
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon smoked paprika
    • 3 cups chicken or vegetable broth
    • 1 cup heavy cream
    • 3 cups broccoli florets, roughly chopped
    • 1 cup shredded carrots
    • 2 cups freshly shredded sharp cheddar cheese

    For Serving

    • Freshly cracked black pepper
    • Additional shredded cheddar cheese, optional
    • Crusty bread, optional

    Directions

    1. Sauté the onion. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3 to 4 minutes, or until softened and translucent.
    2. Add the garlic. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
    3. Make the roux. Add the flour, salt, black pepper, nutmeg, and smoked paprika. Stir continuously for 1 to 2 minutes until the flour is fully incorporated and forms a smooth, thick paste.
    4. Add the broth and vegetables. Gradually pour in the chicken or vegetable broth, stirring continuously until smooth. Add the broccoli florets and shredded carrots. Stir to combine and season with additional salt and black pepper if needed. Keep in mind that the cheddar cheese will add saltiness.
    5. Simmer the soup. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 10 to 12 minutes, or until the broccoli and carrots are tender but not mushy.
    6. Add the cream. Stir in the heavy cream and gently warm the soup over low heat until heated through. Avoid boiling to maintain a smooth, creamy consistency.
    7. Melt the cheese. Remove the pot from the heat. Gradually add the freshly shredded sharp cheddar cheese, stirring until completely melted and smooth. Adding the cheese off the heat helps prevent the sauce from becoming grainy.
    8. Serve. Ladle the soup into individual bowls and garnish with freshly cracked black pepper and additional shredded cheddar cheese, if desired. Serve warm with crusty bread and enjoy!

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