Name: Creamy Dreamy Broccoli Cheddar Soup Recipe
Ingredients: 4 tablespoons butter (½ stick): Butter is the foundation of flavor in this soup. It provides richness and helps to sauté the onions and garlic perfectly. You can use salted or unsalted butter; if using salted, you might want to adjust the added salt later to taste.; ½ medium onion, chopped: Onion forms the aromatic base of the soup, adding depth and complexity. Yellow or white onions work best here. Make sure to chop it finely so it cooks down quickly and evenly.; 2-3 cloves garlic, minced: Garlic is a flavor powerhouse! It adds a pungent, savory note that complements the broccoli and cheese beautifully. Freshly minced garlic is always preferred for the best flavor, but in a pinch, pre-minced garlic from a jar will also work.; 4 tablespoons all-purpose flour: Flour is the thickening agent in this soup, creating that creamy, velvety texture we all crave. All-purpose flour works perfectly, but you can also use gluten-free all-purpose flour blends if needed.; 2 cups low sodium chicken or vegetable stock: Stock forms the liquid base of the soup and adds another layer of flavor. Low sodium stock is recommended to control the saltiness of the final dish. Chicken stock will provide a richer, more savory flavor, while vegetable stock keeps the soup vegetarian and offers a lighter taste. Choose according to your preference and dietary needs.; 1 tsp kosher salt: Salt is crucial for enhancing all the flavors in the soup. Kosher salt is preferred by many chefs because of its clean taste and larger crystals, but regular table salt can also be used. Adjust the amount to taste as needed, especially if using regular table salt which is more concentrated.; ½ tsp black pepper: Black pepper adds a touch of spice and warmth to the soup, balancing the richness of the cheese and butter. Freshly ground black pepper is always best for the most vibrant flavor.; ¼ tsp paprika, or ground nutmeg, optional: These spices are optional but highly recommended for adding a subtle layer of complexity. Paprika will provide a slightly smoky and sweet note, while nutmeg adds a warm, nutty aroma. A little goes a long way with both!; 3 cups broccoli florets, or 1 large head, cut into small pieces: Broccoli is the star of the show! Fresh broccoli florets are essential for that classic broccoli cheddar soup flavor and texture. Make sure to cut the florets into small, bite-sized pieces so they cook quickly and evenly. You can use the stems as well, just peel the tough outer layer and chop them finely; they are packed with nutrients and flavor.; 1 large carrot, grated, julienned or finely chopped: Carrots add a touch of sweetness and vibrant color to the soup. You can grate them for a very fine texture that practically melts into the soup, julienne them for a slightly more visible and textured element, or finely chop them for a more rustic feel.; 2 cups half & half, or milk or light or heavy cream: This is what makes the soup incredibly creamy and luxurious. Half & half strikes a good balance between richness and lightness. Milk will result in a lighter soup, while heavy cream will create an ultra-rich and decadent texture. Light cream is another good option for a slightly lighter yet still creamy soup. Choose based on your desired richness and calorie preference.; 8 oz block grated cheddar cheese, or 2 cups (mild, medium, or sharp): Cheddar cheese is the quintessential cheese for this soup, providing that classic cheesy flavor and beautiful melt. You can use mild, medium, or sharp cheddar cheese depending on your taste preference. Sharp cheddar will give a more pronounced cheesy tang, while mild cheddar will offer a milder, creamier flavor. Block cheese grated at home will melt much smoother than pre-shredded cheese, which often contains cellulose to prevent clumping.

Ingredients

Scale

4 tablespoons butter (½ stick): Butter is the foundation of flavor in this soup. It provides richness and helps to sauté the onions and garlic perfectly. You can use salted or unsalted butter; if using salted, you might want to adjust the added salt later to taste.

½ medium onion, chopped: Onion forms the aromatic base of the soup, adding depth and complexity. Yellow or white onions work best here. Make sure to chop it finely so it cooks down quickly and evenly.

2–3 cloves garlic, minced: Garlic is a flavor powerhouse! It adds a pungent, savory note that complements the broccoli and cheese beautifully. Freshly minced garlic is always preferred for the best flavor, but in a pinch, pre-minced garlic from a jar will also work.

4 tablespoons all-purpose flour: Flour is the thickening agent in this soup, creating that creamy, velvety texture we all crave. All-purpose flour works perfectly, but you can also use gluten-free all-purpose flour blends if needed.

2 cups low sodium chicken or vegetable stock: Stock forms the liquid base of the soup and adds another layer of flavor. Low sodium stock is recommended to control the saltiness of the final dish. Chicken stock will provide a richer, more savory flavor, while vegetable stock keeps the soup vegetarian and offers a lighter taste. Choose according to your preference and dietary needs.

1 tsp kosher salt: Salt is crucial for enhancing all the flavors in the soup. Kosher salt is preferred by many chefs because of its clean taste and larger crystals, but regular table salt can also be used. Adjust the amount to taste as needed, especially if using regular table salt which is more concentrated.

½ tsp black pepper: Black pepper adds a touch of spice and warmth to the soup, balancing the richness of the cheese and butter. Freshly ground black pepper is always best for the most vibrant flavor.

¼ tsp paprika, or ground nutmeg, optional: These spices are optional but highly recommended for adding a subtle layer of complexity. Paprika will provide a slightly smoky and sweet note, while nutmeg adds a warm, nutty aroma. A little goes a long way with both!

3 cups broccoli florets, or 1 large head, cut into small pieces: Broccoli is the star of the show! Fresh broccoli florets are essential for that classic broccoli cheddar soup flavor and texture. Make sure to cut the florets into small, bite-sized pieces so they cook quickly and evenly. You can use the stems as well, just peel the tough outer layer and chop them finely; they are packed with nutrients and flavor.

1 large carrot, grated, julienned or finely chopped: Carrots add a touch of sweetness and vibrant color to the soup. You can grate them for a very fine texture that practically melts into the soup, julienne them for a slightly more visible and textured element, or finely chop them for a more rustic feel.

2 cups half & half, or milk or light or heavy cream: This is what makes the soup incredibly creamy and luxurious. Half & half strikes a good balance between richness and lightness. Milk will result in a lighter soup, while heavy cream will create an ultra-rich and decadent texture. Light cream is another good option for a slightly lighter yet still creamy soup. Choose based on your desired richness and calorie preference.

8 oz block grated cheddar cheese, or 2 cups (mild, medium, or sharp): Cheddar cheese is the quintessential cheese for this soup, providing that classic cheesy flavor and beautiful melt. You can use mild, medium, or sharp cheddar cheese depending on your taste preference. Sharp cheddar will give a more pronounced cheesy tang, while mild cheddar will offer a milder, creamier flavor. Block cheese grated at home will melt much smoother than pre-shredded cheese, which often contains cellulose to prevent clumping.

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Instructions

Sauté the Aromatics: Begin by placing a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 4 tablespoons of butter and allow it to melt completely, swirling the pot to coat the bottom evenly. Once the butter is melted and shimmering (but not browning), add the ½ medium chopped onion. Sauté the onion for 3-4 minutes, stirring occasionally, until it becomes softened and translucent, and starts to turn a light golden color around the edges. This step is crucial for building flavor; don’t rush it! The softened onions create a sweet and savory base for the soup. Next, add the 2-3 cloves of minced garlic to the pot. Sauté the garlic for another minute, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as it can become bitter; it should just be lightly cooked and aromatic.

Create the Roux: Reduce the heat to medium. Sprinkle the 4 tablespoons of all-purpose flour evenly over the softened onions and garlic in the pot. Whisk continuously for 1-2 minutes, or until the flour is fully incorporated into the butter and begins to turn a light golden color. This mixture is called a roux, and it’s the key to thickening the soup and giving it that smooth, creamy texture. Cooking the roux for a minute or two helps to eliminate the raw flour taste and creates a richer flavor. Keep whisking to prevent any lumps from forming.

Build the Soup Base: Slowly pour in the 2 cups of low sodium chicken or vegetable stock, whisking constantly as you pour to prevent lumps from forming. Continue whisking until the stock is fully incorporated and the mixture is smooth. Add the 3 cups of broccoli florets (or 1 large head, cut into small pieces), 1 large grated, julienned, or finely chopped carrot, 1 tsp kosher salt, ½ tsp black pepper, and ¼ tsp paprika or ground nutmeg (if using). Stir well to combine all the ingredients.

Simmer to Perfection: Increase the heat to bring the soup to a boil. Once boiling, immediately reduce the heat to medium-low, so the soup is simmering gently. Cover the pot and simmer for 15 minutes, or until the broccoli and carrots are tender and cooked through. Simmering allows the flavors to meld together beautifully and the vegetables to become perfectly soft. Check the broccoli and carrots for tenderness with a fork; they should be easily pierced.

Creaminess and Cheese Magic: Remove the pot from the heat or reduce to the lowest setting. Stir in the 2 cups of half & half (or milk, light cream, or heavy cream) and the 8 oz (2 cups) of grated cheddar cheese. Stir continuously until the cheese is completely melted and the soup is smooth and creamy. The heat from the soup will melt the cheese beautifully. Avoid boiling the soup after adding the dairy and cheese, as it can cause the cheese to separate or become grainy.

Season to Taste & Serve: Taste the soup and adjust the seasoning if needed. You might want to add a pinch more salt, pepper, or paprika/nutmeg to enhance the flavors to your liking. Ladle the hot broccoli cheddar soup into bowls and serve immediately.

Garnish and Enjoy: For an extra touch, garnish each bowl of soup with a sprinkle of extra grated cheddar cheese, a swirl of cream, fresh parsley, or croutons. Serve hot with toasted crusty bread, a grilled cheese sandwich, or in a bread bowl for a truly satisfying and comforting meal. Enjoy your homemade, restaurant-quality broccoli cheddar soup!

Nutrition

Serving Size: One Normal Portion
Calories: 450-550