Description
This creamy Broccoli Cheddar Soup is easy, all in one pot! Bursting with flavor and made in no time, the secret to its deliciousness is all in the spices!
Ingredients
Scale
- 7 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion
- 1–1/2 teaspoons minced garlic
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper
- 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
- 2 cups shredded carrots
- 12 ounces freshly shredded extra-sharp Cheddar cheese
- Hearty buttered bread (optional)
Instructions
- Sauté: Heat 1 tablespoon butter and olive oil in a large pot over medium heat; add diced onion and cook until golden (3–5 minutes).
- Season: Add garlic, paprika, mustard, cayenne, and pepper; cook for 45 seconds to 1 minute until fragrant.
- Roux: Add the remaining 6 tablespoons butter and melt; whisk in flour and cook for 2 minutes until thickened.
- Simmer Base: Gradually whisk in chicken broth and half-and-half; reduce heat to medium-low, add bay leaf, and simmer for 15 minutes.
- Add Vegetables: Add broccoli and carrots to the soup.
- Cook: Cook on low for 10–15 minutes or until broccoli is tender.
- Finish: Turn off the heat; stir in cheese gradually until melted, then adjust seasoning with salt.
Notes
Half-and-half is a blend of milk and cream. For a vegetarian option, use vegetable broth. Store leftovers in the fridge for up to 3 days and reheat slowly on low to avoid separation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 566 kcal
- Sugar: 13 g
- Sodium: 766 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 102 mg
Keywords: broccoli cheddar soup, creamy soup, comfort food, one pot soup