Broccoli Cheddar Soup
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Broccoli Cheddar Soup

Embrace soup season with this delightful Broccoli Cheddar Soup, a creamy and comforting dish that's incredibly easy to whip up. Packed with tender broccoli florets and rich, melty cheese, this recipe transforms everyday ingredients into a heartwarming bowl of goodness. With just a few simple steps, you can create a luscious soup that's perfect for warming your spirits on chilly days. Top it off with crispy bacon bits and toasted French bread for a complete meal that will leave you feeling cozy and satisfied!

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Cook time: 1 hr (Prep: 20 min)
Servings
Volume
Mass

Ingredients

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Directions

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  • Prep all ingredients before starting. Dice the onion, mince the garlic, shred the carrot, cut the broccoli into bite-sized florets, and shred the cheese if not pre-shredded.
    • 1 white onion, diced (150 g)
    • 5 clove garlic, minced (15 g)
    • 1 cup carrot, shredded (130 g)
    • 3 cup broccoli, cut into bite-sized pieces (280 g)
    • 2 cup cheddar cheese, shredded (240 g)
  • Heat olive oil and melt butter in a large pot or Dutch oven over medium heat.
    • 2 tbsp olive oil (27 g)
    • 3 tbsp butter (42 g)
  • Add the diced onion, salt, pepper, onion powder, and garlic powder. Stir occasionally and cook until the onion is softened and translucent.
    • 1 white onion, diced (150 g)
    • 1 tsp salt (6 g)
    • 1 tsp black pepper (2 g)
    • 1 tsp onion powder (2 g)
    • 1 tsp garlic powder (2 g)
  • Add the minced garlic and cook until fragrant.
    • 5 clove garlic, minced (15 g)
  • Sprinkle in the flour and whisk continuously until it turns light golden brown.
    • 1/4 cup flour (30 g)
  • Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Bring to a gentle simmer and cook for a while.
    • 4 cup chicken broth (960 g)
  • Add the milk and half and half, whisking to combine. Continue to simmer until the soup starts to thicken slightly.
    • 1/2 cup milk (120 g)
    • 1/2 cup half and half (120 g)
  • Add the broccoli florets and shredded carrots. Simmer uncovered until the broccoli is tender when pierced with a fork.
    • 3 cup broccoli, cut into bite-sized pieces (280 g)
    • 1 cup carrot, shredded (130 g)
  • Remove the pot from heat. Gradually add the shredded cheese in small handfuls, stirring well after each addition. Make sure each handful is fully melted before adding more to ensure a smooth, creamy texture.
    • 2 cup cheddar cheese, shredded (240 g)
  • Taste and adjust seasoning with additional salt, pepper, and spices if needed.
    • 1 tsp salt (6 g)
    • 1 tsp black pepper (2 g)
  • Serve hot, topped with extra shredded cheese, crispy bacon bits, and toasted French bread if desired.
    • 2 cup cheddar cheese, shredded (240 g)
    • bacon, crispy bits
      (optional) (for toppping)
    • bread, toasted & buttered
      (optional)

Nutrition Information

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Per serving

Nutrient
Amount
% DV
Calories
535 kcal
27%
Fat
39 g
50%
Saturated fat
21 g
106%
Trans fat
0.4 g
Fiber
3.5 g
12%
Carbohydrates
24 g
8.6%
Sugars
7.5 g
15%
Protein
23 g
46%
Sodium
1,083 mg
47%
Cholesterol
110 mg
37%

Total (4 servings)

Nutrient
Amount
% DV
Calories
2,140 kcal
108%
Fat
156 g
200%
Saturated fat
84 g
424%
Trans fat
1.6 g
Fiber
14 g
48%
Carbohydrates
96 g
34%
Sugars
30 g
60%
Protein
92 g
184%
Sodium
4,332 mg
188%
Cholesterol
440 mg
148%

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