Creamy Broccoli Cheddar Soup
A comforting blend of tender broccoli, sharp cheddar cheese, and silky cream cheese in a rich, golden broth. Sautéed onions, carrots, and garlic add depth to this velvety, cheese-laden soup, perfect for cozy meals or meal prep.
Servings: 6 servings
Calories: 230kcal
Ingredients
- 1 medium sweet onion, diced
- 1 medium carrot, peeled and diced
- 4 tablespoons butter or light butter
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 (32 oz) container low sodium chicken stock
- 4 cups broccoli florets, chopped into bite-size pieces
- 1 (8 oz) container regular or light onion and chive cream cheese
- 3 cups shredded extra-sharp cheddar cheese, plus more for garnishing
- 2 cups half & half or light cream
- ¼ cup cornstarch dissolved in ½ cup half & half
Instructions
- Melt butter and olive oil in a large soup pot or Dutch oven over medium heat.
- Sauté the diced onion and carrot for 8-10 minutes until softened and golden.
- Add minced garlic and cook for 30 seconds to 1 minute until fragrant.
- Pour in the chicken stock and add broccoli florets. Season and bring to a simmer.
- Simmer uncovered for 12-15 minutes until broccoli is tender but bright green.
- Stir in cream cheese until fully melted and combined.
- Gradually add cheddar cheese, stirring until the soup is smooth and cheesy.
- Mix in the cornstarch slurry and half & half, stir until thickened. Let cool slightly before serving.
Notes
For a smokier flavor, add 1 teaspoon smoked paprika.
Use a high-powered blender for a smoother texture.
Top with extra cheese, croutons, or green onions before serving.
Store leftovers in an airtight container for up to 3 days.
Use a high-powered blender for a smoother texture.
Top with extra cheese, croutons, or green onions before serving.
Store leftovers in an airtight container for up to 3 days.