Description
This rich and velvety Loaded Broccoli Cheddar Soup features fresh broccoli florets and sharp, aged cheddar cheese in a creamy, roux-thickened vegetable broth. It is the ultimate comfort food, providing a perfect balance of deep savory flavors and tender vegetable textures. By using freshly grated cheese and aromatics, this recipe achieves a restaurant-quality consistency and a complex, smoky profile without the use of any meat or alcohol. It is a hearty, satisfying vegetarian meal that is perfect for any night of the week.
Ingredients
4 cups fresh broccoli florets
3 cups sharp cheddar cheese, freshly grated
4 cups vegetable broth
1 cup heavy cream
1 medium onion, finely diced
3 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the diced onion and sauté for five minutes until translucent.
Stir in the minced garlic and cook for one minute until fragrant.
Whisk in the flour and cook for two minutes to create a roux.
Slowly pour in the vegetable broth while whisking constantly to ensure a smooth base.
Add the broccoli florets and simmer for twelve minutes until tender.
Reduce heat to low and stir in the heavy cream.
Add the shredded cheddar cheese in small handfuls, stirring until fully melted.
Season with smoked paprika, salt, and pepper to taste.
Notes
Always grate your own cheddar from a block to avoid anti-caking agents that prevent smooth melting. If you prefer a smoother soup, you can use an immersion blender before adding the cheese. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg