Broccoli Cheddar Soup

Ingredients

  • 2 tablespoons olive oil

  • 1 large onion, diced

  • 1 pound broccoli, chopped into small florets

  • 1 pound carrots, peeled and chopped or grated

  • 2 cups water

  • 4 cups heavy cream

  • 1 pound cheddar cheese, freshly shredded

  • ½ teaspoon black pepper

  • 2 teaspoons garlic powder

  • ½ teaspoon salt

  • 1 teaspoon paprika

Instructions

Step 1: Sauté the Onion

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for approximately 3–5 minutes, stirring occasionally, until softened and fragrant.

Step 2: Add the Broccoli and Carrots

Add the chopped broccoli and carrots to the pot. Stir everything together, allowing the vegetables to combine with the sautéed onion.

Step 3: Cook the Vegetables

Pour in the 2 cups of water and stir well. Cover the pot and simmer for approximately 15 minutes, or until the broccoli and carrots are tender.

Step 4: Add the Heavy Cream

Reduce the heat to low and slowly pour in the heavy cream. Stir gently until the cream is evenly incorporated with the vegetables and cooking liquid.

Step 5: Add the Seasonings

Add the black pepper, garlic powder, salt, and paprika. Stir well to distribute the seasonings throughout the soup.

Step 6: Add the Cheddar Cheese

Gradually add the shredded cheddar cheese, stirring continuously until it melts into the soup and creates a rich, creamy texture.

Step 7: Simmer and Finish

Keep the soup over low heat for approximately 10 minutes, stirring occasionally. Avoid bringing it to a boil after adding the cream and cheese, as high heat can cause the soup to separate.

Taste and adjust the seasonings as needed. If the soup is thicker than you prefer, add a little water until it reaches your desired consistency.

Serving Suggestions

Ladle the hot soup into bowls and serve with crusty bread, toasted baguette slices, or garlic bread. For extra flavor, sprinkle a little cheddar cheese or paprika on top before serving.

Storage Tips

  • Refrigeration: Store leftover soup in an airtight container in the refrigerator for 3–4 days.

  • Reheating: Warm gently in a saucepan over low heat, stirring occasionally. Avoid boiling.

  • Consistency: If the soup thickens in the refrigerator, add a splash of water or cream while reheating.

Enjoy this rich, creamy, homemade Broccoli Cheddar Soup with family and friends!

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