Broccoli and Aged Cheddar Soup

Warm up with a comforting bowl of Broccoli and Aged Cheddar Soup, a velvety blend of fresh broccoli florets and rich, sharp cheddar cheese. This hearty recipe elevates the classic broccoli soup with the creamy addition of whole milk, heavy cream, and a touch of aromatic garlic for depth. The use of aged cheddar creates a luxurious, tangy profile, while a sprinkle of optional smoked paprika lends a subtle, smoky finish. Perfect for weeknight dinners or as an impressive starter, this soup comes together in just 45 minutes, offering a nourishing, flavor-packed dish that pairs beautifully with crusty bread or crackers. Try this easy, crowd-pleasing recipe today for the ultimate cozy meal!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 750 grams broccoli florets
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable stock
• 1 cup whole milk
• 0.5 cup heavy cream
• 200 grams aged cheddar cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika (optional, for garnish)

Directions

Step 1

Rinse the broccoli florets thoroughly under running water and set them aside.

Step 2

In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent, stirring occasionally.

Step 3

Add the minced garlic and cook for another 30 seconds, or until fragrant, being careful not to burn it.

Step 4

Sprinkle the flour over the onions and garlic, stirring constantly to form a smooth paste. Cook for 1-2 minutes to remove any raw flour taste.

Step 5

Gradually whisk in the chicken or vegetable stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Step 6

Add the broccoli florets to the pot and cook for 12-15 minutes, or until the broccoli is tender when pierced with a fork.

Step 7

Using an immersion blender, puree the soup in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth and then returning it to the pot.

Step 8

Stir in the milk, heavy cream, and grated aged cheddar cheese. Continue to cook over low heat, stirring frequently, until the cheese is fully melted and the soup is creamy. Avoid bringing the soup to a boil after adding the dairy.

Step 9

Season the soup with salt and black pepper to taste. If desired, sprinkle a pinch of smoked paprika on top for added flavor and color.

Step 10

Serve the soup hot with crusty bread or crackers on the side, and enjoy!

Nutrition Facts

Serving size	2435.3 grams (2435.3g)

Amount per serving	% Daily Value*
Calories	1884

Total Fat 138.50g	178%
Saturated Fat 85.90g	430%
Polyunsaturated Fat 0.30g
Cholesterol 426mg	142%
Sodium 7445mg	324%
Total Carbohydrate 77.10g	28%
Dietary Fiber 21.00g	75%
Total Sugars 28.10g
Protein 93.60g	187%

Vitamin D 150IU	751%
Calcium 2162mg	166%
Iron 9mg	50%
Potassium 929mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.6%

Protein: 19.4%

Carbs: 16.0%