Description
This creamy Broccoli Cheddar Soup comes together in about 30 minutes, made all in one pot for a quick weeknight dinner that your family will love!
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Pinch of cayenne pepper
- ¼ cup all-purpose flour
- 2 cups vegetable stock or chicken stock
- 2 cups half-and-half
- 3 cups broccoli florets and tender stems, chopped into bite-sized pieces
- 2 medium or 3 small carrots, shredded
- 8 ounces sharp cheddar cheese, shredded
- Kosher salt and black pepper, to taste
Instructions
- Melt the butter in a large soup pot over medium heat. Once bubbly, add the diced onion and sauté for 5-7 minutes until soft and translucent.
- Add the minced garlic, smoked paprika, garlic powder, and cayenne pepper. Cook for an additional 30 seconds until fragrant.
- Sprinkle in the flour and cook for 1-2 minutes to create a roux.
- Add the vegetable or chicken stock and half-and-half, bringing to a gentle boil while scraping the bottom of the pot.
- Once simmering, reduce heat to medium-low and add the chopped broccoli and shredded carrots, cooking for 15-20 minutes until tender.
- Remove from heat and stir in the shredded cheddar cheese until melted. Adjust seasoning with salt and pepper to taste. Serve hot.
Notes
Serve with crusty bread for dipping. This soup can be refrigerated for up to 4 days and is freezer friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg