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Loaded Broccoli Cheddar Soup Recipe

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★★★★★

4.7 from 98 reviews

This Loaded Broccoli Cheddar Soup is a creamy, comforting bowl packed with tender broccoli, sharp cheddar cheese, and a hint of smoky paprika. Perfect for chilly days, this hearty soup combines sautéed aromatics with a velvety dairy base and crispy bacon topping options to create a flavorful, satisfying meal.

Ingredients

Scale

Vegetables and Aromatics

  • 4 cups broccoli florets, chopped (about 1 large head)
  • 1 medium carrot, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup celery, diced

Dairy and Cheese

  • 4 tablespoons unsalted butter
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded, plus extra for garnishing
  • 1/4 cup cream cheese, softened
  • 1/4 cup sour cream

Other Ingredients

  • 1/4 cup all-purpose flour
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt, plus more to taste
  • 4 strips cooked bacon, crumbled (optional)
  • 1/4 cup chopped green onions

Instructions

  1. Sauté Aromatics: Melt the unsalted butter in a large soup pot over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and aromatic.
  2. Add Flour: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Cook while stirring constantly for 2 minutes to cook off the raw flour taste and form a roux base for the soup.
  3. Incorporate Broth and Broccoli: Gradually whisk in the low-sodium vegetable or chicken broth to avoid lumps forming. Add the chopped broccoli florets, smoked paprika, salt, and black pepper. Stir well to combine and bring the mixture to a gentle simmer.
  4. Simmer Soup: Cover the pot and let the soup simmer for 15 minutes, or until the broccoli is fork-tender and the flavors meld together.
  5. Add Dairy Ingredients: Reduce the heat to low. Stir in the whole milk, heavy cream, and softened cream cheese until fully incorporated and the mixture is smooth. Allow the soup to simmer gently for another 5 minutes.
  6. Incorporate Cheddar Cheese: Gradually add the shredded sharp cheddar cheese, stirring continuously until the cheese is completely melted and the soup has a creamy consistency.
  7. Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture as preferred.
  8. Season and Serve: Taste the soup and adjust seasoning by adding extra salt and pepper if needed. Ladle the hot soup into bowls and garnish with crumbled cooked bacon, chopped green onions, shredded cheddar cheese, and a dollop of sour cream if desired.

Notes

  • Use low-sodium broth to better control salt levels in the soup.
  • For a vegetarian version, use vegetable broth and omit bacon topping.
  • If you prefer a thicker soup, blend more of the soup to achieve desired consistency.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
  • Substitute dairy with plant-based alternatives to make it dairy-free, though the texture and flavor will differ.

Keywords: broccoli cheddar soup, creamy broccoli soup, loaded broccoli soup, comforting soup, cheesy broccoli soup

Find it online: https://spatulaqueen.com/loaded-broccoli-cheddar-soup-recipe/