Fresh Broccoli and Cheddar Soup

Embrace the comforting warmth of this Fresh Broccoli and Cheddar Soup, a creamy, flavor-packed favorite perfect for any season. Crafted with vibrant, nutrient-rich broccoli florets, sweet julienned carrots, and sharp cheddar cheese for a luxuriously smooth finish, this recipe strikes the perfect balance between indulgent and wholesome. Featuring a simple homemade roux for a velvety base, this soup is elevated with the savory aroma of sautéed onions and garlic, while a blend of chicken or vegetable broth and whole milk adds depth and creaminess. Ready in just 45 minutes, this crowd-pleasing soup is an ideal quick dinner or satisfying lunch. Garnish with a dash of paprika for a pop of color and serve with crusty bread for dipping to complete the ultimate comfort meal. Perfect for cozy nights and brimming with fresh, wholesome ingredients, this broccoli cheese soup will quickly become a household favorite.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 4 cups broccoli florets, chopped
• 1 cup carrots, julienned or shredded
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon paprika (optional, for garnish)

Directions

Step 1

In a large pot, melt the unsalted butter over medium heat.

Step 2

Add the diced yellow onion and cook until softened, about 4-5 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Sprinkle the all-purpose flour over the onion mixture, stirring constantly for 2 minutes to form a roux.

Step 5

Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.

Step 6

Add the whole milk and continue stirring to create a smooth base.

Step 7

Stir in the chopped broccoli florets and shredded carrots. Simmer for 15-20 minutes, until the vegetables are tender.

Step 8

Using an immersion blender, carefully puree the soup to your desired consistency, leaving some texture if preferred. Alternatively, puree in batches using a countertop blender.

Step 9

Reduce the heat to low and gradually stir in the shredded sharp cheddar cheese until melted and smooth.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Ladle the soup into bowls and garnish with a sprinkle of paprika if desired. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	2434 grams (2434.0g)

Amount per serving	% Daily Value*
Calories	1814

Total Fat 127.40g	163%
Saturated Fat 78.90g	395%
Polyunsaturated Fat 0.50g
Cholesterol 392mg	131%
Sodium 7721mg	336%
Total Carbohydrate 93.80g	34%
Dietary Fiber 18.90g	68%
Total Sugars 47.90g
Protein 92.00g	184%

Vitamin D 263IU	1314%
Calcium 2531mg	195%
Iron 6mg	35%
Potassium 3243mg	69%

*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: 60.7%

Protein: 19.5%

Carbs: 19.9%