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Perfect Broccoli Cheddar Soup Recipe | 45 Minutes to Comfort Food Heaven

This Broccoli Cheddar Soup recipe delivers restaurant-quality flavor with creamy texture, perfectly tender vegetables, and balanced nutrition. Learn how to make a rich, comforting bowl of soup that’s as healthy as it is indulgent—ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 566
Ingredients Method Notes

Ingredients
  

  • 7 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 1 cup finely diced yellow onion 1 medium
  • 1½ tsp minced garlic
  • ¾ tsp smoked paprika
  • ¾ tsp ground mustard
  • ⅛ tsp cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 6 tbsp all-purpose flour
  • 32 oz reduced-sodium chicken broth or vegetable broth for vegetarian
  • 3 cups half-and-half or whole milk for lighter version
  • 1 bay leaf optional
  • 6 cups fresh broccoli chopped into bite-sized pieces
  • 2 cups shredded carrots
  • 12 oz freshly shredded extra-sharp cheddar cheese about 3¼ cups
  • Hearty buttered bread or bread bowls for serving
  • Smart Substitutions: Use Gruyère for a gourmet twist mix cauliflower with broccoli for variety, or substitute cream cheese for tanginess.

Method
 

  1. Create the Aromatic Base: Heat 1 tbsp butter and olive oil in a heavy pot over medium heat. Add diced onion and cook for 3–5 minutes until golden. Stir in garlic, paprika, mustard, cayenne, and black pepper for 1 minute until fragrant.
  2. Build the Roux: Add remaining butter and melt. Whisk in flour and cook for 2 minutes until golden and nutty.
  3. Incorporate Liquids: Slowly whisk in chicken broth until smooth, then add half-and-half. Add bay leaf and simmer 15 minutes, stirring occasionally until thickened.
  4. Add Vegetables: Stir in broccoli and carrots. Simmer for 10–15 minutes until broccoli is tender.
  5. Cheese Finale: Remove pot from heat and discard bay leaf. Gradually add cheddar cheese, stirring until melted and smooth. Season to taste with salt and pepper.
  6. Serve: Ladle into bowls and enjoy with crusty bread or bread bowls for ultimate comfort.

Notes

For vegetarian soup, use vegetable broth instead of chicken. Avoid adding cheese while the soup is too hot—it will separate. Store leftovers in airtight containers for up to 4 days; reheat gently over low heat with a splash of milk or broth.