Broccoli Cheddar Soup

A fixture of American lunch counters and cozy cafes, broccoli cheddar soup thrives on simple contrast. Tender florets and sharp cheddar melt into a silky, mustard-kissed cream base that feels like pure comfort in a bowl.

Serves 4

Estimate for one serving

• 420 cal
• 18.5g protein
• 22g carbs
• 29g fat
• 4g fiber

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Ingredients

• 4 tbsp unsalted butter
• 1 medium (about 1 cup diced) yellow onion
• 2 garlic cloves
• 1/4 cup all-purpose flour
• 2 cups chicken broth or vegetable broth
• 2 cups half-and-half
• 4 cups (about 1 large head) broccoli florets
• 1 medium (about 1/2 cup shredded) carrot
• 8 oz (2 cups shredded) sharp cheddar cheese
• 1 tsp Dijon mustard
• 1/4 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Melt the butter in a large pot over medium heat.
2. 2Add the diced onion and cook for 4-5 minutes until softened and translucent.
3. 3Mince the garlic cloves and stir them in; cook for 30 seconds until fragrant.
4. 4Sprinkle in the flour and stir constantly for 2 minutes to make a roux.
5. 5Slowly pour in the broth while whisking to prevent lumps.
6. 6Add the half-and-half, salt, black pepper, paprika, and Dijon mustard. Bring to a gentle simmer.
7. 7Add the broccoli florets and shredded carrot. Simmer uncovered for 15-18 minutes until the broccoli is very tender.
8. 8Use an immersion blender to puree the soup to your desired consistency (leave some chunks for texture if you like).
9. 9Reduce heat to low. Gradually stir in the shredded cheddar cheese until fully melted and smooth. Do not boil.
10. 10Taste and adjust seasoning with more salt or pepper if needed.
11. 11Serve hot, optionally in a hollowed-out bread bowl.