Description
Indulge in this creamy and comforting Loaded Broccoli Cheddar Soup, filled with fresh vegetables and rich dairy ingredients.
Ingredients
Scale
- 4 cups broccoli florets, chopped (about 1 large head)
- 1 medium carrot, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded, plus extra for garnishing
- 1/4 cup cream cheese, softened
- 1/4 cup all-purpose flour
- 4 cups low-sodium vegetable or chicken broth
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, plus more to taste
- 4 strips cooked bacon, crumbled (optional)
- 1/4 cup chopped green onions
- 1/4 cup sour cream
Instructions
- Melt the unsalted butter in a large soup pot over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until vegetables are tender.
- Sprinkle the all-purpose flour evenly over the sautéed vegetables. Cook, stirring constantly, for 2 minutes to eliminate any raw flour taste.
- Gradually whisk in the vegetable or chicken broth to avoid lumps. Add the chopped broccoli, smoked paprika, salt, and black pepper. Bring the mixture to a simmer.
- Cover the pot and cook for 15 minutes, or until the broccoli is fork-tender.
- Reduce heat to low. Stir in the whole milk, heavy cream, and softened cream cheese until fully incorporated and smooth. Simmer gently for 5 minutes.
- Gradually add shredded sharp cheddar cheese, stirring until completely melted and the soup is creamy.
- For a smoother consistency, use an immersion blender to blend the soup partially, leaving some texture if desired.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle hot soup into bowls. Garnish with extra cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream as preferred.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- If using fresh broccoli, ensure it is well-washed and chopped into small florets for even cooking.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg