Broccoli Cheddar Soup

A creamy one pot broccoli cheddar soup that is comforting, easy to make, and full of flavor. This soup can be prepared quickly and is perfect for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Soup Base

1 tablespoon Butter or olive oil For sautéing vegetables
1 small Onion, diced Adds flavor to the soup
2 to 3 cloves Garlic, minced Enhances the soup's aroma
2 medium Carrots, peeled and grated or finely chopped Provides sweetness and texture
3 to 4 cups Broccoli florets (fresh or frozen) The main ingredient, offers nutrients
3 cups Broth (chicken or veggie) Base for the soup
2 cups Milk Whole milk preferred for creaminess
1 cup Half and half or heavy cream (optional) For extra richness
2 cups Sharp cheddar, freshly grated Avoid pre-shredded cheese for smoother texture
to taste Salt and pepper For seasoning
pinch Paprika or mustard powder (optional) Enhances cheddar flavor

Method

Preparation

In a big pot, melt butter over medium heat. Add onion and carrots. Cook for 5 to 7 minutes until soft.
Add garlic and cook for 30 seconds until fragrant.
Pour in broth and bring it to a gentle simmer. Add broccoli.
Simmer for 8 to 12 minutes until broccoli is tender.
Turn the heat down low. Stir in milk and cream if using.
Add cheddar a handful at a time, stirring until melted before adding more.
Taste and season with salt and pepper. Done.

Notes

Keep the heat low when adding dairy and cheese to prevent curdling.
Grate cheddar fresh for the best melting and flavor.
Avoid overcooking broccoli; it should be tender but not mushy.

Notes

This soup reheats well and is great for meal prep. Adjust the richness and thickness to your liking by varying the dairy used. Serve with crusty bread or crackers.