Here’s a rich, comforting Creamy Broccoli Cheddar Soup 🥦🧀 — thick, velvety, and better than restaurant-style.
🥦 Creamy Broccoli Cheddar Soup
🧂 Ingredients
- 4 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth (or vegetable broth)
- 3 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots (optional but classic)
- 2 cups freshly shredded sharp cheddar cheese
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Pinch of paprika (optional)
👩🍳 Instructions
1️⃣ Sauté
- In a large pot over medium heat, melt butter.
- Add onion and cook 4–5 minutes until soft.
- Stir in garlic; cook 30 seconds.
2️⃣ Make the Roux
- Whisk in flour and cook 1–2 minutes (do not brown).
3️⃣ Add Liquids
- Slowly whisk in milk and broth.
- Simmer 5–7 minutes until slightly thickened.
4️⃣ Add Vegetables
- Stir in broccoli and carrots.
- Simmer 10–15 minutes until broccoli is tender.
5️⃣ Blend (Optional)
- For smoother soup, blend part of it with an immersion blender.
- Leave some chunks for texture.
6️⃣ Add Cheese
- Reduce heat to low.
- Stir in shredded cheddar gradually until melted.
- Season with salt, pepper, and paprika.
🍞 Serve With
- Crusty bread
- Bread bowls
- Grilled cheese sandwiches
🔥 Tips for Extra Creaminess
- Use freshly shredded cheese (pre-shredded doesn’t melt as smoothly).
- Add ¼ cup heavy cream for a richer texture.
- Don’t boil after adding cheese — it can separate.
If you’d like, I can also give you:
- A Panera-style copycat version
- A low-carb/keto version
- Or a slow cooker broccoli cheddar soup 🥦
