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Broccoli Cheddar Soup

A good broccoli cheddar soup is a fall staple. This version is straightforward, using common pantry ingredients to build a flavorful base before adding fresh broccoli and carrots. The soup is finished with a mix of sharp cheddar and Colby Jack cheese for a balanced, creamy texture.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 4 1/2 tablespoons unsalted butter
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 1/2 cups chicken or vegetable stock
  • 4 1/2 cups chopped broccoli florets
  • 1 1/2 large carrots grated
  • 6 ounces Colby Jack cheese grated
  • 6 ounces sharp cheddar cheese grated
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme

Instructions

  • Melt butter in large pot over medium heat and cook onion until translucent, 5-7 minutes.
  • Add garlic and cook 1 minute until fragrant.
  • Sprinkle flour over vegetables and cook 2 minutes, stirring constantly.
  • Gradually whisk in milk, then cream and stock until smooth.
  • Add salt, pepper, paprika, cayenne, and thyme.
  • Stir in broccoli and carrots, bring to simmer.
  • Reduce heat to low and cook 15-20 minutes until broccoli is tender.
  • Remove from heat, add both cheeses and stir until melted.

Notes

Do not let soup boil to prevent scorching. Adjust seasoning to taste.
Tried this recipe?Leave a comment below & let me know!