Description
A rich, creamy, and comforting soup made with tender broccoli florets, sharp cheddar cheese, and a velvety base. Perfect for a cozy meal with bread or a side salad.
Ingredients
- 4 cups broccoli florets, chopped
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups half-and-half (or milk)
- 2 cups sharp cheddar cheese, shredded
- 1/2 tsp paprika
- 1/2 tsp mustard powder (optional)
- Salt and black pepper, to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and garlic, cooking until softened.
- Sprinkle flour over the vegetables and stir well to form a roux. Cook for 1–2 minutes.
- Gradually whisk in the broth until smooth and slightly thickened.
- Add broccoli florets and simmer for 15 minutes until tender.
- Reduce heat to low, then stir in half-and-half, paprika, and mustard powder.
- Slowly add shredded cheddar cheese, stirring until melted and smooth.
- Season with salt and black pepper to taste.
- Serve hot with crusty bread or in bread bowls.
Notes
- For a smoother texture, blend part or all of the soup before adding cheese.
- Use extra-sharp cheddar for a bolder flavor.
- Substitute heavy cream for a richer soup, or milk for a lighter version.
- Vegetable broth keeps this soup vegetarian-friendly.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American