Description
A comforting and hearty soup combining the nutritious benefits of broccoli with sharp cheddar cheese and a spicy chili crunch.
Ingredients
Scale
- 1 large head broccoli, cut into florets (approximately 4 cups)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups sharp cheddar cheese, shredded
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons all-purpose flour
- 4 tablespoons chili crunch (store-bought or homemade)
- 2 tablespoons fresh chives, finely sliced (optional)
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion, carrots, and celery; cook for about 5 minutes until softened.
- Stir in minced garlic and let it cook for an additional minute.
- Sprinkle flour over the vegetables and stir well; cook for about 2 minutes.
- Gradually whisk in vegetable broth to prevent lumps.
- Add broccoli florets, smoked paprika, kosher salt, black pepper, and nutmeg, then simmer for 12-15 minutes until broccoli is tender.
- Puree the soup with an immersion blender, leaving some texture.
- Stir in whole milk and heavy cream, heating gently without boiling. Gradually add shredded cheddar cheese until melted.
- Taste and adjust seasonings as needed.
- Ladle soup into bowls and top with chili crunch and fresh chives if desired.
Notes
Avoid overcooking the broccoli to preserve color and nutrients. Gradually add cheese to ensure smooth melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg