Description
This creamy Broccoli Cheddar Soup combines tender broccoli with sharp cheddar cheese in a rich, velvety base made from butter, onions, garlic, carrots, chicken broth, and heavy cream. Perfect for a comforting lunch or dinner, this recipe is easy to make and delivers a deliciously warm and cheesy experience.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 yellow onion, diced
- 6-7 garlic cloves, minced
- 2 cups carrots, shredded
- 5 cups fresh broccoli, chopped
Dairy and Fats
- 1 stick salted butter
- 4 cups heavy cream (can substitute half and half or whole milk)
- 3 cups freshly grated sharp cheddar cheese
Liquids and Seasonings
- 4 cups chicken broth
- 1/2 cup all purpose flour
- 1 tablespoon Lawry's seasoning salt
- 1 teaspoon paprika
- 1 tablespoon black pepper
- 1 pinch nutmeg
Instructions
- Heat butter: Melt the butter in a large pot over medium heat.
- Sauté aromatics: Add diced onion and season with Lawry’s seasoning salt, paprika, black pepper, and nutmeg. Cook for about 5 minutes until onion is translucent. Then add minced garlic and cook for 2 more minutes until fragrant.
- Add carrots: Stir in shredded carrots and combine well with other ingredients.
- Cook flour: Sprinkle in the all purpose flour and cook it down for 2-3 minutes while stirring constantly to form a roux.
- Add liquids: Pour in the chicken broth followed by the heavy cream (or half and half), stirring to combine smoothly.
- Simmer with broccoli: Bring the mixture to a gentle boil, then add chopped broccoli. Stir, cover with a lid, and simmer for about 15 minutes, stirring occasionally, until soup thickens and broccoli softens but remains slightly firm.
- Add cheese: Reduce heat to low. Stir in the grated cheddar cheese until fully melted and the soup is creamy.
- Adjust seasoning: Taste and add salt or pepper as needed before serving.
Notes
- For a thicker soup, use heavy cream instead of half and half or whole milk.
- You can substitute chicken broth with vegetable broth to make it vegetarian, though the diet label will change accordingly.
- If you prefer a smoother texture, blend part or all of the soup before adding cheese.
- Use freshly grated sharp cheddar for the best flavor and smooth melting.
- Nutmeg adds subtle warmth — don’t omit if possible for full flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 75 mg
