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Creamy Broccoli Cheddar Soup

A rich, one-pot broccoli cheddar soup built on a real roux and freshly shredded sharp cheddar, ready in about 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • ⅓ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 4 cups broccoli florets chopped fine
  • 1 cup carrot shredded
  • 3 cups sharp cheddar shredded from the block, divided
  • ¼ tsp ground nutmeg
  • ½ tsp smoked paprika optional
  • Salt and black pepper to taste
  • A pinch of cayenne optional

Method
 

  1. Melt butter, cook onion 4 minutes, add garlic 30 seconds.
  2. Whisk in flour, cook 1 minute.
  3. Whisk in broth slowly, scrape the pot bottom.
  4. Simmer until it coats a spoon, 4 to 5 minutes.
  5. Add half-and-half, broccoli, and carrot; simmer 10 to 12 minutes until fork-tender.
  6. Remove from heat, let cool 2 minutes.
  7. Stir in cheddar in small handfuls, then the spices.
  8. Season with salt and pepper to taste; serve.

Notes

Storage: Refrigerate up to 4 days in a sealed container; reheat slowly over low heat, thinning with warm broth as needed. Freezing is possible for up to 2 months but may soften the texture slightly on thawing.
Notes: Shred your own cheddar, bagged shredded cheese has anti-caking starch that keeps it from melting smoothly. Always pull the pot off heat before adding cheese.