Description
This rich and creamy Broccoli Cheddar Soup combines tender broccoli, shredded carrots, and sharp cheddar cheese in a flavorful broth. The addition of smoked paprika, cayenne, and ground mustard brings a subtle spice to this comforting soup, perfect for cozy evenings.
Ingredients
Scale
- 7 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion (about 1 onion)
- 1 1/2 teaspoons minced garlic
- 3/4 teaspoon paprika (smoked recommended)
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper, to taste
- 6 tablespoons all-purpose flour
- 32 ounces low-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half (see note 1)
- 1 bay leaf (optional)
- 6 cups chopped broccoli (bite-sized pieces)
- 2 cups shredded carrots
- 12 ounces grated extra-sharp cheddar cheese (about 3 1/4 cups)
- Hearty buttered bread (optional), or serve in bread bowls
Instructions
- In a large pot, melt 4 tablespoons of butter with olive oil over medium heat.
- Add the diced onion and cook, stirring occasionally, for about 5 minutes, until softened.
- Add the minced garlic and cook for 30 seconds, or until fragrant.
- Stir in the paprika, ground mustard, cayenne pepper, and a pinch of salt and pepper. Cook for 1 minute to bloom the spices.
- Sprinkle in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
- Gradually whisk in the chicken broth and half-and-half, ensuring there are no lumps. Add the bay leaf (if using).
- Bring the mixture to a simmer and cook for 5-7 minutes, or until it begins to thicken.
- Add the chopped broccoli and shredded carrots, and cook for an additional 10-12 minutes until the broccoli is tender.
- Remove the bay leaf and stir in the grated cheddar cheese, allowing it to melt completely.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with hearty buttered bread or in bread bowls, if desired.
Notes
- Half-and-half can be substituted with heavy cream for a richer soup or with milk for a lighter version.
- For a vegan version, substitute the butter with olive oil, use vegetable broth, and substitute the half-and-half and cheese with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American