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Broccoli Cheddar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 623 reviews
  • Author: Lucy
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This creamy Broccoli Cheddar Soup is a comforting and delicious meal perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a rich base of butter, onions, garlic, carrots, chicken broth, and heavy cream, this soup is thick, cheesy, and full of flavor. The blend of spices adds warmth and depth, making it an ideal hearty lunch or dinner option.


Ingredients

Units Scale

Main Ingredients

  • 1 Stick Salted Butter
  • 1 Yellow Onion, Diced
  • 6-7 Garlic Cloves, Minced
  • 2 cups Carrots, Shredded
  • 1/2 cup All Purpose Flour
  • 4 cups Chicken Broth
  • 4 cups Heavy Cream (can use half and half or whole milk, but the soup won't be quite as thick)
  • 5 cups Fresh Broccoli, Chopped
  • 3 cups Freshly Grated Sharp Cheddar Cheese

Spices and Seasonings

  • 1 tbsp Lawry's Seasoning Salt
  • 1 tsp Paprika
  • 1 tbsp Black Pepper
  • 1 Pinch Nutmeg

Instructions

  1. Melt Butter: Melt the butter in a large pot over medium heat to create the base for the soup.
  2. Sauté Onion and Seasonings: Add the diced onion and season with Lawry’s seasoning salt, paprika, black pepper, and nutmeg. Cook for about 5 minutes until the onion becomes translucent. Then add the minced garlic and cook for an additional 2 minutes until fragrant.
  3. Add Carrots: Stir in the shredded carrots to incorporate them into the aromatics.
  4. Add Flour: Stir in the all-purpose flour and cook it down for 2-3 minutes to create a roux, which will thicken the soup.
  5. Add Broth and Cream: Slowly pour in the chicken broth and heavy cream (or half and half), stirring constantly to ensure a smooth mixture.
  6. Simmer and Add Broccoli: Bring the soup to a gentle boil, then add the chopped broccoli. Stir to combine, cover with a lid, and simmer for about 15 minutes, stirring occasionally as the soup thickens and broccoli softens.
  7. Finish with Cheese: Once the soup is thick and broccoli is tender but not mushy, reduce the heat to low. Stir in the freshly grated cheddar cheese until fully melted and incorporated. Adjust salt and pepper to taste.

Notes

  • For a thinner soup, substitute heavy cream with half and half or whole milk; however, thickness will slightly reduce.
  • You can use vegetable broth instead of chicken broth for a vegetarian version, but omit the cheddar or choose a vegetarian cheese for strict vegetarians.
  • If you prefer a smoother texture, puree part of the soup with an immersion blender before adding cheese.
  • Freshly grated cheddar cheese melts better than pre-shredded and enhances flavor.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.