Description

This creamy Cheddar Broccoli Soup is the ultimate comfort food, perfect for chilly evenings or cozy gatherings. Made in just one pot, this delicious soup combines the robust flavors of sharp cheddar cheese with tender broccoli, creating a rich and satisfying dish that appeals to both kids and adults alike. With a few simple ingredients and spices, you’ll have a quick meal ready in under an hour. Whether served on its own or paired with hearty bread, this soup is sure to warm you from the inside out.

Ingredients

Scale

7 tablespoons unsalted butter (divided)
1 tablespoon olive oil
1 cup finely diced yellow onion
1–1/2 teaspoons minced garlic
3/4 teaspoon paprika
3/4 teaspoon ground mustard
1/8 teaspoon ground cayenne pepper
Salt and pepper to taste
6 tablespoons flour
32 ounces reduced-sodium chicken broth (or vegetable broth)
3 cups half-and-half
1 bay leaf (optional)
6 cups chopped broccoli
2 cups shredded carrots
12 ounces freshly shredded extra-sharp Cheddar cheese
Hearty buttered bread (optional, or serve in bread bowls)

Instructions

In a large pot, heat 1 tablespoon of butter and olive oil over medium heat. Sauté diced onion until golden, then add garlic and spices.
Stir in remaining butter, then whisk in flour for 2 minutes until thickened.
Gradually whisk in chicken broth followed by half-and-half. Simmer for about 15 minutes.
Add chopped broccoli and carrots; cook until veggies are tender (about 10–15 minutes).
Remove from heat; stir in cheese gradually until melted. Adjust seasoning as needed.
Serve immediately with optional bread bowls or hearty buttered bread.

Nutrition

Serving Size: 1 cup (240g)
Calories: 380
Sugar: 5g
Sodium: 720mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 12g
Cholesterol: 80mg

Keywords: Feel free to customize by adding other vegetables like cauliflower or peas. For a vegan option, substitute half-and-half with plant-based milk and use vegan cheese.