Broccoli Cheddar Soup
Broccoli and carrots simmered in a creamy, roux-thickened broth loaded with extra-sharp cheddar — the ultimate cozy, spoonable comfort food.
- 7 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion (1 onion)
- 1½ teaspoons minced garlic
- ¾ teaspoon paprika, smoked if you like
- ¾ teaspoon ground mustard
- ⅛ teaspoon ground cayenne pepper
- Salt and pepper
- 6 tablespoons all-purpose flour
- 32 ounces reduced-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half
- 1 bay leaf, optional
- 6 cups chopped broccoli, cut to bite-size pieces
- 2 cups shredded carrots
- 12 ounces freshly shredded extra-sharp cheddar cheese (about 3¼ cups)
- Hearty buttered bread, optional, or serve in bread bowls
- Heat 1 tablespoon of the butter along with the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until golden, about 3 to 5 minutes.
- Add the garlic, paprika, ground mustard, cayenne, and pepper to taste. Cook, stirring constantly, for 45 seconds to 1 minute, until fragrant.
- Add the remaining 6 tablespoons of butter and let it melt. Whisk in the flour and cook for 2 minutes, whisking constantly, until the mixture thickens into a paste.
- Gradually whisk in the chicken broth. Once it's fully combined, slowly whisk in the half-and-half. Reduce the heat to medium-low, add the bay leaf, and simmer for 15 minutes, whisking occasionally, until the soup has thickened nicely.
- While the soup simmers, chop the broccoli into bite-size pieces and shred the cheese if you haven't already. Add the broccoli and shredded carrots to the pot.
- Let the soup cook on low for 10 to 15 minutes, or until the broccoli is as tender as you like it, stirring occasionally. If you prefer a smoother texture, blend a portion of the soup at this point — or leave it chunky for more bite.
- Turn off the heat and stir in the cheese gradually, a handful at a time, letting each addition melt before adding the next. Taste and adjust the seasoning with additional salt as needed.
- Serve immediately in bread bowls or alongside hearty buttered bread for dipping.
Chef's Note: Building a proper roux with butter and flour before adding the broth and half-and-half is what gives this soup its thick, velvety body instead of a thin, watery texture. Adding the cheese off the heat, in small handfuls, is just as important — dumping it all in at once or over high heat is the fastest way to end up with a grainy, oily soup instead of a smooth one.
To make this vegetarian, simply swap the chicken broth for vegetable broth — everything else stays the same. Leftovers keep in the fridge for up to 3 days; reheat gently over low heat to avoid the dairy separating, and stir in a splash of extra half-and-half or broth if the soup has thickened up too much.
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