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The Best Broccoli Cheese Soup Recipe

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★★★★★

4.6 from 107 reviews

This creamy and comforting Broccoli Cheese Soup combines tender broccoli florets, thinly sliced carrots, and sharp cheddar cheese in a rich vegetable stock and half-and-half base. Perfect for a cozy meal, this soup is flavored with garlic, onion, smoked paprika, and chicken bouillon for depth. It’s a delicious way to enjoy a classic favorite with a homemade touch.

Ingredients

Scale

Vegetables

  • 4 cups broccoli florets, cut into bite size pieces
  • 1½ cups thinly sliced carrots
  • ½ yellow onion, diced small
  • 2 garlic cloves, minced

Soup Base

  • 3 tablespoons butter, divided
  • ¼ cup all-purpose flour
  • 2 cups vegetable stock
  • 2 cups half and half
  • 1 teaspoon chicken bouillon (e.g., Better than Bouillon)
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste

Cheese

  • 8 oz freshly shredded sharp cheddar cheese

Instructions

  1. Sauté Aromatics: In a medium-sized pot, melt 1 tablespoon of butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Make Roux: Add the remaining 2 tablespoons butter to the pot with the sautéed onions and garlic. Let the butter melt completely, being careful not to let it brown. Sprinkle the flour over the melted butter and cook the mixture for about 2 minutes, stirring constantly to form a smooth roux without lumps.
  3. Add Liquids: Gradually whisk in the vegetable stock and half and half, stirring continuously until the mixture is smooth and free of lumps. Allow the soup base to come to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until it thickens.
  4. Cook Vegetables: Add the broccoli florets and thinly sliced carrots to the pot. Simmer for another 15 minutes until the vegetables are tender but still maintain a slight firmness.
  5. Season Soup: Stir in the chicken bouillon, smoked paprika, salt, and pepper. Let the soup cook for about 1 more minute to meld all the flavors.
  6. Add Cheese: Remove the pot from heat and stir in the freshly shredded sharp cheddar cheese until it melts completely, creating a smooth, creamy soup. Serve hot for the best flavor and texture.

Notes

  • For a vegetarian version, replace chicken bouillon with vegetable bouillon.
  • You can substitute half and half with heavy cream or whole milk for a richer or lighter soup.
  • If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding cheese.
  • Leftovers keep well in the refrigerator for 3-4 days and can be reheated gently on the stovetop.
  • Adjust the seasoning with more salt or paprika to your taste.

Keywords: broccoli cheese soup, creamy broccoli soup, vegetable soup, cheddar cheese soup, healthy soup recipe

Find it online: https://kitchenwithkai.com/the-best-broccoli-cheese-soup-recipe/