Why You’ll Love This Recipe

Creamy and Flavorful: The combination of freshly shredded sharp cheddar cheese and half-and-half creates a luscious, velvety soup base.
Nutritious Ingredients: Packed with fresh broccoli and carrots, this soup provides a healthy dose of vegetables in a delicious form.
Simple Preparation: With straightforward steps and common ingredients, this recipe is accessible for cooks of all levels.
Customizable: Easily adjust the seasoning and add-ins to suit your personal taste preferences.

Ingredients

3 tablespoons butter, divided
½ yellow onion, diced small
2 garlic cloves, minced
¼ cup all-purpose flour
2 cups vegetable stock
2 cups half-and-half
4 cups broccoli florets, cut into bite-sized pieces
1½ cups thinly sliced carrots
1 teaspoon chicken bouillon (optional)
½ teaspoon smoked paprika
Salt and pepper to taste
8 ounces freshly shredded sharp cheddar cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Aromatics:
- In a medium-sized pot, melt one tablespoon of butter over medium heat. Add the diced onion and sauté until translucent, being careful not to burn the butter. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Prepare the Roux:
- Add the remaining two tablespoons of butter to the pot and allow them to melt. Sprinkle the flour over the melted butter and cook the mixture for about two minutes, stirring constantly to prevent burning.
Create the Soup Base:
- Gradually whisk in the vegetable stock and half-and-half until the mixture is smooth and free of lumps. Bring the soup base to a simmer and let it cook for about 15-20 minutes, allowing it to thicken.
Add Vegetables:
- Stir in the broccoli florets and sliced carrots. Continue to simmer the soup for an additional 15 minutes, or until the vegetables are tender but still slightly firm.
Season the Soup:
- Add the chicken bouillon (if using), smoked paprika, salt, and pepper. Stir well to combine and adjust the seasoning to taste.
Incorporate Cheese:
- Remove the pot from heat and gradually add the freshly shredded sharp cheddar cheese, stirring until it is fully melted and the soup is smooth.
Serve:
- Ladle the hot soup into bowls and serve immediately. Pair it with crusty bread or a side salad for a complete meal.

Servings and Timing

Servings: This recipe yields approximately 6 servings.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Variations

Spice Level: For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
Vegetable Variations: Substitute or add other vegetables such as cauliflower, potatoes, or bell peppers to diversify the flavors and textures.
Cheese Options: Experiment with different cheeses like Gruyère, Monterey Jack, or a blend of your favorites to create a unique taste profile.

Storage and Reheating

Refrigeration: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Place the cooled soup in freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Avoid boiling to prevent the cheese from separating.

FAQs

Can I use frozen broccoli for this soup?

While fresh broccoli is recommended for the best texture, you can use frozen broccoli if needed. Keep in mind that frozen broccoli may become softer and release more water, potentially thinning the soup. To mitigate this, consider reducing the amount of vegetable stock slightly.

How can I make this soup gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, use half the amount called for in the recipe and dissolve it in a small amount of cold liquid before adding it to the soup to prevent clumping.

Is it necessary to use half-and-half?

Half-and-half provides a balance between richness and calorie content. However, you can substitute it with whole milk for a lighter soup or heavy cream for a richer, creamier texture. Keep in mind that using heavy cream will increase the calorie content of the soup.

Can I make this soup vegetarian?

Yes, to make the soup vegetarian, ensure you use vegetable stock instead of chicken stock, and omit the chicken bouillon or replace it with a vegetable-based alternative.

How can I prevent the cheese from clumping or becoming grainy?

To achieve a smooth, creamy consistency, it’s important to use freshly shredded cheese, as pre-shredded varieties often

The Best Broccoli Cheese Soup

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Author: Julia
Total Time: 1 hour
Yield: 6 servings
Diet: Vegetarian

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Description

The Best Broccoli Cheese Soup is a creamy, comforting classic packed with tender broccoli, carrots, and freshly shredded cheddar cheese. This easy-to-make recipe delivers rich flavors and a velvety texture perfect for cozy meals.

Instructions

Sauté Aromatics:
- Melt 1 tablespoon butter in a medium-sized pot over medium heat.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
Prepare the Roux:
- Add remaining 2 tablespoons butter to the pot and let it melt.
- Sprinkle in the flour and cook, stirring constantly, for 2 minutes.
Create the Soup Base:
- Gradually whisk in vegetable stock and half-and-half until smooth.
- Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the base thickens.
Add Vegetables:
- Stir in broccoli florets and carrots.
- Simmer for 15 minutes, or until vegetables are tender but not mushy.
Season the Soup:
- Add chicken bouillon (if using), smoked paprika, salt, and pepper.
- Taste and adjust seasoning as needed.
Incorporate Cheese:
- Remove the pot from heat. Gradually stir in freshly shredded cheddar cheese until melted and smooth.
Serve:
- Ladle the soup into bowls and serve immediately. Pair with crusty bread or a side salad for a complete meal.

Notes

For a gluten-free version, substitute flour with cornstarch (use half the amount) or gluten-free flour.
Adjust the thickness by adding more vegetable stock for a thinner soup or mashing some of the vegetables for a thicker texture.
Freshly shredded cheese is key to a creamy, lump-free soup.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American