Description
This creamy broccoli cheese soup combines tender broccoli florets and shredded carrot with a rich, cheesy broth made from sharp cheddar and Parmesan. Perfectly comforting and flavorful, this soup is a delightful bowl of warmth ideal for cozy meals.
Ingredients
Scale
Base Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids
- 3 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded
Seasonings & Others
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Cheeses
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until softened, about 4 minutes. Then stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Sprinkle the all-purpose flour over the sautéed onion and garlic mixture. Whisk continuously for 1 to 2 minutes to cook the flour and form a smooth roux, which will help thicken the soup.
- Add Liquids: Gradually whisk in the chicken or vegetable broth, whole milk, and heavy cream. Stir constantly to prevent lumps and bring the mixture to a gentle simmer.
- Add Vegetables: Stir in the chopped broccoli florets and shredded carrot. Cook uncovered for about 15 minutes, stirring occasionally, until the broccoli is tender but still bright green.
- Season the Soup: Add Dijon mustard, salt, black pepper, and smoked paprika to the soup. Stir well to evenly distribute the seasonings throughout the soup.
- Add Cheeses: Reduce heat to low and gradually stir in the sharp cheddar and grated Parmesan cheeses. Continue stirring until the cheese is fully melted and the soup is smooth and creamy.
- Taste and Adjust: Taste the soup and adjust seasonings if necessary to your preference. Serve hot with crusty bread or your favorite accompaniments.
Notes
- For a smoother soup texture, use an immersion blender to puree part or all of the soup before adding the cheese.
- You can substitute half-and-half for the heavy cream for a lighter version of the soup.
- Add a pinch of cayenne pepper for an extra warm and spicy flavor kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 70 mg
