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Broccoli Cheddar Soup Recipe

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4.2 from 3 reviews

This rich and creamy Broccoli Cheddar Soup is a comforting classic, packed with fresh vegetables and sharp cheddar cheese for a deliciously cheesy and hearty meal. Perfect for chilly days, this soup features sautéed onions, garlic, carrots, and celery with tender broccoli, all combined in a luscious, cheesy broth that’s easy to prepare on the stovetop.

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 5 medium garlic cloves, minced
  • 3 medium carrots, julienne or shredded
  • 3 medium celery stalks, diced

Spices and Seasonings

  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 teaspoon paprika

Main Ingredients

  • 12 ounces broccoli, chopped
  • ½ cup flour
  • 5-6 cups low-sodium chicken broth
  • ⅔ cup heavy cream
  • 2½ cups freshly-grated cheddar cheese

Instructions

  1. Heat the olive oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until hot.
  2. Sauté the aromatics: Add diced onion, minced garlic, julienned carrots, diced celery, kosher salt, and black pepper. Cook for 4-5 minutes until the vegetables soften and the garlic is fragrant.
  3. Add spices: Stir in red pepper flakes and paprika, sautéing for another minute to release the aromas.
  4. Add broccoli: While sautéing, chop the broccoli finely or process it in a food processor. Add the chopped broccoli to the pot and cook for 3-4 minutes, allowing it to soften slightly.
  5. Create the roux: Sprinkle ½ cup of flour over the vegetables and stir well to combine. Cook for 1 minute to eliminate the raw flour taste.
  6. Add broth and simmer: Gradually pour in 5-6 cups of low-sodium chicken broth while stirring to incorporate the flour evenly. Bring the mixture to a boil, then reduce heat to low and let it simmer for 25 minutes, stirring occasionally.
  7. Finish with cream and cheese: Stir in ⅔ cup heavy cream and 2½ cups freshly grated cheddar cheese until smooth and well combined. Adjust seasoning with salt and pepper to taste.
  8. Serve: Enjoy the soup hot in bread bowls or serve it in bowls with a side of baguette for dipping.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat, stirring frequently. If the soup thickens too much, thin it with a splash of extra broth.
  • Cheese: Use freshly grated cheddar for the best melting and flavor experience.
  • Broth: Low-sodium chicken broth helps control saltiness; adjust seasoning at the end.

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