Ingredients

For the Soup:

• 1/2 cup unsalted butter
• 1 large yellow onion, chopped
• 1 tablespoon fresh minced garlic
• 1/3 cup all-purpose flour
• 2 1/2 cups low sodium chicken broth
• 2 1/2 cups half-and-half cream
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon smoked paprika (optional)
• 1 pinch black pepper
• 1 pound broccoli, cut into bite-sized pieces
• 1/2 cup shredded carrots
• 2 cups shredded cheddar cheese, plus more for garnish (optional)

Instructions

Step 1: Prepare the Base

1. Melt the Butter: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes.
2. Add the Garlic: Add the minced garlic and sauté for another 1–2 minutes, until fragrant.

Step 2: Make the Roux

1. Add Flour: Sprinkle the flour over the cooked onions and garlic. Stir constantly for 2–3 minutes to cook the flour and create a roux. The mixture should thicken slightly and have a pale golden color.

Step 3: Build the Soup Base

1. Add Chicken Broth and Cream: Gradually whisk in the chicken broth, followed by the half-and-half cream. Continue to whisk as you pour to prevent lumps.
2. Season: Add salt, ground mustard, smoked paprika (if using), and a pinch of black pepper. Stir to combine.
3. Simmer: Bring the mixture to a gentle simmer, stirring frequently. Allow it to cook for about 5–7 minutes until it begins to thicken.

Step 4: Add Vegetables

1. Add Broccoli and Carrots: Stir in the bite-sized broccoli pieces and shredded carrots. Reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes until the vegetables are tender but not mushy.

Step 5: Add the Cheese

1. Stir in Cheese: Once the vegetables are cooked, remove the pot from heat. Gradually stir in the shredded cheddar cheese, adding it in small handfuls to ensure it melts smoothly into the soup.
2. Adjust Seasoning: Taste the soup and adjust salt, pepper, or spices as desired.

Step 6: Serve and Garnish

1. Serve Hot: Ladle the hot soup into bowls. For an extra cheesy touch, sprinkle a little more shredded cheddar on top and garnish with chopped parsley or croutons if desired.
2. Optional Side: Pair with a slice of crusty bread or a side salad for a complete, satisfying meal.

Nutrition Facts (approximate per serving, based on 6 servings)

• Calories: 400
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 85mg
• Sodium: 640mg
• Carbohydrates: 16g
• Fiber: 2g
• Sugar: 4g
• Protein: 14g

Frequently Asked Questions (FAQs)

Q: Can I use frozen broccoli instead of fresh?
A: Yes, frozen broccoli works well in this soup. Just add it directly to the pot and adjust the cooking time to ensure the broccoli becomes tender.

Q: Can I make this soup gluten-free?
A: Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix 1-2 tablespoons with cold water to create a slurry, and add it after you’ve combined the broth and cream.

Q: What can I use if I don’t have half-and-half?
A: You can substitute half-and-half with an equal amount of whole milk mixed with a splash of heavy cream, or just use whole milk. Keep in mind that using whole milk alone may result in a slightly thinner soup.

Q: How can I make this soup lower in fat?
A: Use low-fat milk or half-and-half, and reduce the amount of butter. You can also reduce the cheese slightly if desired. However, keep in mind that these adjustments may alter the soup’s creaminess and richness.

Tips for Success

• Freshly Grate the Cheese: For the best texture and flavor, use freshly grated cheese. Pre-packaged shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
• Simmer Gently: Avoid boiling the soup once the cheese has been added, as high heat can cause the cheese to separate and become grainy.
• Thicken to Your Liking: If the soup is too thin, allow it to simmer uncovered for a few more minutes to thicken. Conversely, if it’s too thick, add a bit more broth or half-and-half.
• Blend for a Smoother Texture: If you prefer a smoother soup, use an immersion blender to blend some or all of the soup before adding the cheese.
• Experiment with Toppings: Try adding crispy bacon bits, croutons, or a drizzle of hot sauce for an extra kick. A few dashes of Worcestershire sauce or a splash of lemon juice can also enhance the soup’s flavor.

Storage Tips

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat, stirring frequently, to prevent the cheese from separating.
• Freezer: This soup can be frozen, though keep in mind that the cream and cheese may separate slightly when reheated. To freeze, allow the soup to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring until smooth.

Conclusion

This Creamy Broccoli Cheddar Soup is the perfect cozy meal that’s both nutritious and delicious. With a rich, velvety base and the classic pairing of broccoli and cheddar, it’s a satisfying option for lunch or dinner. The recipe is also versatile, allowing for adjustments based on dietary needs or personal preferences. Whether enjoyed as a main course or a side, this soup brings warmth and comfort to your table, making it a wonderful addition to your favorite recipes. So grab your ingredients and treat yourself to a bowl of creamy, cheesy goodness!