Ingredients
4 cups fresh broccoli florets
1 medium onion, diced
2 carrots, peeled and chopped
1 medium potato, peeled and diced
3 cloves garlic, minced
3 tablespoons butter
3 cups vegetable or chicken broth
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese (optional)
½ teaspoon paprika
½ teaspoon garlic powder
Salt and black pepper, to taste
Extra steamed broccoli florets, for garnish
Extra shredded cheddar cheese, for topping
Instructions
1. Sauté the vegetables: Melt butter in a large pot over medium heat. Add onion and garlic, cooking for 3–4 minutes until softened and fragrant.
2. Add the vegetables: Stir in chopped carrots, diced potato, and broccoli florets. Cook for another 3 minutes.
3. Pour in the broth: Add vegetable or chicken broth, paprika, garlic powder, salt, and black pepper. Bring to a gentle boil.
4. Simmer: Reduce heat, cover, and cook for 15–20 minutes until the broccoli, carrots, and potatoes are tender.
5. Blend until creamy: Use an immersion blender to puree the soup until smooth and velvety. For a chunkier texture, leave some broccoli pieces intact.
6. Add the cream: Stir in heavy cream and milk. Heat gently over low heat for 3–5 minutes without boiling.
7. Melt the cheese: Turn off the heat and gradually stir in shredded cheddar and mozzarella until completely melted and creamy.
8. Serve and garnish: Ladle the soup into bowls. Top with steamed broccoli florets and a generous handful of shredded cheddar cheese.
Tips for the Best Broccoli Cheddar Soup ❤️
Freshly shredded cheese: Melts more smoothly than pre-shredded cheese.
Extra creamy texture: Add a little more heavy cream for a richer soup.
Perfect consistency: Add extra broth if the soup becomes too thick.
Avoid boiling: Once the cheese is added, keep the heat low to prevent separation.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Serving suggestion: Enjoy with warm crusty bread, garlic toast, or homemade dinner rolls.