Creamy Broccoli Cheddar Soup
This Creamy Broccoli Cheddar Soup is cozy, cheesy, and full of flavor. A simple roux and a mix of cheddar and parmesan give it richness, while carrots and broccoli add color and texture. Weeknight-friendly and endlessly comforting.
Ingredients
- 4 tbsp butter
- ¼ cup flour
- 1 cup onion (diced)
- 1 cup carrot (diced)
- ½ cup celery (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 2 tsp chicken bouillon (optional)
- 3 cups broccoli florets (chopped small)
- 1 tsp Italian seasoning
- salt & pepper (to taste)
- 1 cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- ½ cup parmesan cheese (shredded, optional)
Instructions
Fat
- Melt butter in a large Dutch oven or soup pot over medium heat. Whisk in flour to make a roux. Cook 1–2 minutes, stirring constantly, until lightly golden.
Flavor Base
- Add onion, carrot, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 1 minute more.
Liquid Base
- Slowly whisk in chicken stock, starting with a splash to deglaze the pot. Stir well to avoid lumps. Add bouillon if using. Bring to a gentle simmer.
Protein
- Optional: add diced ham or shredded chicken for extra heartiness.
Mix-Ins
- Add broccoli florets and simmer 10–12 minutes until tender but still bright green.
Spices
- Stir in Italian seasoning, black pepper, and adjust salt to taste.
Finishes
- Reduce heat to low. Stir in cream, then fold in cheddar and parmesan until melted and smooth. Taste and adjust seasoning if needed.Serve warm, topped with extra shredded cheddar if desired.
Notes
- Vegetarian Option: Use vegetable broth and omit ham or chicken.
- Extra Flavor: Add a little extra bouillon for depth. A pinch of nutmeg gives a Panera-style twist.
- Cream Swap: Substitute milk or half-and-half for the heavy cream for a lighter version.
- Texture Tip: For a smoother soup, blend half the batch with an immersion blender before adding cheese.
- Make Ahead: Keeps well in the fridge for up to 3 days. Reheat gently to avoid curdling.