Broccoli Soup with Cheddar Cheese

5 from 1 vote

Broccoli soup with cheddar cheese is the ultimate comfort food and easily cooks on the stovetop. Rich, creamy, cheesy and loaded with veggies!

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Servings:

Cost: $11.17 Recipe, $1.86 per Serving

In a large pot or Dutch oven over medium heat, melt 4 tablespoons salted butter.
Add 1 finely chopped medium onion and cook for about 5 minutes until softened.
Stir in 2 minced garlic cloves and cook for 1 additional minute until fragrant.
Sprinkle ¼ cup all-purpose flour over the onion mixture and stir constantly for 1–2 minutes to cook out the raw flour taste.
Gradually whisk in 4 cups chicken broth and 2 cups milk, stirring continuously until smooth.
Add 4 cups chopped fresh broccoli florets and 1 grated large carrot.
Stir in ¼ teaspoon nutmeg, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
Bring the soup to a simmer, then reduce the heat to low and cook for 15–20 minutes until the broccoli is tender.
Remove the soup from the heat and partially puree it using an immersion blender, leaving some chunks for texture. If using a standard blender, carefully blend about half of the soup and return it to the pot.
Stir in 2 cups shredded sharp cheddar cheese and ½ cup heavy cream until the cheese is fully melted and the soup is smooth.
Serve hot and garnish with additional shredded cheese if desired.

For a thicker soup, you can increase the flour to 1/3 cup. If you prefer a completely smooth soup, puree all of it instead of leaving chunks.

Refrigerate any leftover soup in an airtight container for up to 5 days or freeze for up to 3 months.