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Creamy Broccoli Cheese Soup for Cozy Comfort

Creamy Broccoli Cheese Soup for Cozy Comfort

A creamy, comforting broccoli cheese soup made with tender vegetables, half-and-half, sharp cheddar, and a light roux. This hearty dinner recipe makes about 6 servings and comes together in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 tablespoons Unsalted butter
  • 1 medium Medium yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1/4 cup All-purpose flour
  • 4 cups Low-sodium chicken broth or vegetable broth
  • 2 cups Half-and-half
Vegetables and Seasoning
  • 4 cups Broccoli florets, cut into bite-size pieces
  • 1 cup Carrots, finely shredded
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Paprika or smoked paprika, optional
Cheese
  • 2 cups Sharp cheddar cheese, freshly shredded
  • 1/2 cup Parmesan cheese, finely shredded, optional

Method
 

Step-by-Step
  1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened, then add the garlic and cook for 30 seconds.
  2. Sprinkle the flour over the softened onion mixture and whisk continuously for 1–2 minutes. This creates a light roux that helps the finished soup become creamy and thick.
  3. Gradually whisk in the broth, followed by the half-and-half. Keep whisking as the liquids are added so the mixture stays smooth and free of floury lumps.
  4. Add the broccoli, shredded carrots, kosher salt, black pepper, and paprika if using. Bring the soup just to a gentle simmer, avoiding a rapid boil.
  5. Reduce the heat to medium-low, cover the pot partially, and cook for 15–20 minutes. Stir occasionally, continuing until the broccoli and carrots are tender.
  6. Remove the pot from the heat before adding the cheese. Stir in the cheddar a handful at a time until melted, then add the Parmesan if using.
  7. Taste the soup and adjust the seasoning with more salt or pepper as needed. Serve immediately while hot and creamy.

Notes

Shred cheddar from a block for the smoothest texture. Do not boil the soup after adding the cheese. For a smoother soup, blend one-third to one-half with an immersion blender while leaving the rest chunky.