Print

Broccoli Cheddar Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 14 reviews

This creamy and comforting Broccoli Cheddar Soup is packed with fresh broccoli, sharp cheddar cheese, and aromatic spices. Perfect for chilly days, this hearty soup is easy to prepare using stovetop, Instant Pot, or slow cooker methods, making it a versatile choice for any kitchen. Its rich flavors and smooth texture make it a beloved classic, ideal for lunches, dinners, or cozy family meals.

Ingredients

Vegetables

  • 1/2 cup yellow onion, chopped
  • 3 cups broccoli, chopped
  • 1 cup carrots, grated (about 2 carrots)

Dairy

  • 4 tablespoons butter
  • 3 cups cheddar cheese, shredded
  • 1 cup heavy cream
  • 1 cup milk

Dry Ingredients & Spices

  • 5 tablespoons flour
  • 1 teaspoon garlic powder
  • 3 teaspoons salt (adjust if not using low-sodium broth)
  • 1 teaspoon paprika
  • 1 teaspoon pepper

Liquids

  • 3 cups low-sodium vegetable broth

Instructions

  1. Sauté Onions: In a large pot over medium heat, melt the butter and add the chopped onions. Cook for about 5 minutes until the onions become translucent and soft, releasing their sweetness.
  2. Make Roux: Sprinkle in the flour and garlic powder, stirring continuously. Cook for 3 minutes to form a roux, which will thicken the soup and develop a subtle nutty flavor.
  3. Add Broth: Gradually pour in the vegetable broth while stirring to prevent lumps. Cook for 2-3 minutes until the mixture is smooth and slightly thickened.
  4. Add Vegetables and Seasonings: Stir in chopped broccoli, grated carrots, salt, paprika, and pepper until all ingredients are well combined.
  5. Simmer Soup: Reduce the heat to low and let the soup simmer gently for 30 minutes, stirring occasionally to prevent sticking and to allow flavors to meld and vegetables to soften.
  6. Add Dairy: Stir in the shredded cheddar cheese, heavy cream, and milk until cheese melts completely and the soup is creamy and smooth.
  7. Serve: Ladle the hot soup into bowls and serve immediately for best taste and texture.

Notes

  • Store leftover soup in an airtight container in the refrigerator for up to 4 hours; do not freeze to maintain best quality and texture.
  • For a thicker or thinner soup, adjust the amount of flour and broth accordingly during roux preparation.
  • Use low-sodium vegetable broth to better control salt content; adjust salt seasoning to taste.
  • Can be made in an Instant Pot or slow cooker following adapted instructions for convenience and different cooking preferences.

Find it online: https://marthatasty.com/broccoli-cheddar-soup-recipe/