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A creamy, cheesy soup loaded with tender broccoli, grated carrots, sautéed onions and garlic, finished with half & half and freshly grated cheddar cheese. Ready in about 30 minutes, this soup is rich and comforting with a smooth texture and vibrant flavor.

Ingredients

Scale
  • Fresh broccoli florets (some stems chopped into bite-sized pieces) or a 12-ounce bag frozen broccoli
  • 1 cup finely grated or julienned carrots (about one large or two small carrots)
  • 8-ounce block mild or medium cheddar cheese, freshly grated
  • 1 cup half & half (or heavy cream)
  • 4 cups chicken stock (or vegetable stock)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon paprika

Instructions

  1. Chop the onion, mince the garlic, grate the carrots, chop broccoli into bite-sized florets, and grate the cheddar.
  2. Melt butter in a large pot over medium heat.
  3. Add the chopped onion and cook about 4 minutes until translucent and beginning to turn golden.
  4. Add the minced garlic and sauté about 30 seconds until fragrant.
  5. Whisk in the flour to form a roux and cook, stirring, until it turns golden and smells toasty.
  6. Gradually pour in the chicken stock while whisking constantly to avoid lumps and create a smooth base.
  7. Season the soup base with salt, pepper, and paprika and taste to adjust seasonings as desired.
  8. Stir in the grated carrots and chopped broccoli florets.
  9. Simmer gently about 15 minutes until the vegetables are tender but still bright green.
  10. Optional: puree all or part of the soup with an immersion blender for a silkier texture.
  11. Lower the heat and stir in the half & half or heavy cream.
  12. Gradually add the freshly grated cheddar, stirring until melted and fully incorporated, and keep the soup from boiling after adding the dairy and cheese.

Notes

Always grate your cheddar cheese fresh from the block — pre-shredded cheese contains anti-caking agents that can make the soup grainy or oily., Add cheese slowly over low heat and avoid boiling after adding dairy to prevent curdling or separation., Cook the flour thoroughly in butter until golden to avoid raw flour taste and ensure proper thickening., Simmer broccoli just until tender (10-15 minutes) to maintain vibrant green color and texture., Use an immersion blender to puree part or all of the soup for a silky texture, leaving some florets whole for texture., Adjust thickness by adding milk, half & half, or stock as needed.

Nutrition

Find it online: https://gingerbaking.com/broccoli-cheddar-soup/