Small Batch Cheddar Broccoli Soup (Makes About 1 Quart)
The coziest bowl of cheddar broccoli soup, scaled down for when you want just enough for a couple of servings.
Ingredients
- 2 tbsp. Unsalted Butter
- 1/4 cup finely chopped White Onion
- 1/4 cup finely chopped Carrot
- 1/2 tsp. Diamond Crystal Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste
- 1/2 tsp. Paprika
- 2 cloves Garlic minced
- 2 tbsp. All-Purpose Flour
- 1 1/2 cups Low-Sodium Vegetable or Chicken Broth
- 2 cups finely chopped Broccoli Florets
- 1 cup Whole Milk
- 1/4 cup Heavy Cream
- 1 cup shredded Sharp Cheddar Cheese shredded from a block of cheese
- Salt and Cracked Black Pepper to taste
Instructions
For the Soup:
- In a medium-sized dutch oven or large sauce pan, melt 2 tbsp. Unsalted Butter over medium heat. (The dutch oven used in these photos is a 3.5 qt. dutch oven. Any saucepan or dutch oven sized from 3.5 qts. – 5 qts. will work!) Add 1/4 cup finely chopped White Onion, 1/4 cup finely chopped Carrot, 1/2 tsp. Diamond Crystal Kosher Salt (or salt to taste), and 1/2 tsp. Paprika. Stir to coat the veggies in the seasonings, then cook for 2–3 minutes until softened.
- Stir in 2 cloves Garlic (minced) and cook for another minute, until fragrant. Stir in 2 tbsp. All-Purpose Flour and cook for 2 minutes, stirring often, to get rid of the raw flour taste.
- Slowly pour in 1 cup Low-Sodium Vegetable or Chicken Broth, whisking constantly to keep things smooth. The mixture will be somewhat thick, and that’s what we want! Stir in 2 cups finely chopped Broccoli Florets and the remaining 1/2 cup Broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes.
- Uncover, stir, and add 1 cup Whole Milk and 1/4 cup Heavy Cream. Return to a gentle simmer and cook for another 10 minutes (uncovered, so it thickens).
- Remove the soup from the heat. Stir in 1 cup shredded Sharp Cheddar Cheese, 1/2 cup at a time, until melted and smooth. Taste and season with more Salt and Cracked Black Pepper as needed.
For the Cheesy Toasts:
- Spread a little butter over two slices of your favorite bread, top them both with shredded cheddar cheese (or whatever cheese you want), then broil them under a "low" broil for about 2-3 minutes until the cheese is bubbly and melted. (Keep a close eye on them though - they can burn if you forget about them!)
Notes
Onion: White or yellow onion works!
Paprika: Use smoked paprika if you're feeling a smoky flavor.
Salt: I always use Diamond Crystal Kosher Salt, which is less "salty" than other salts, so I start with 1/2 teaspoon in this recipe. Adding salt to the onions and carrots at the beginning really helps build the flavor of the soup, which means you won't have to use as much later. If you're sensitive to salt, add it to fit your taste. And if you're using table salt or sea salt, start with 1/4 teaspoon then adjust to fit your taste.
Vegetable or Chicken Broth: Using low-sodium chicken or vegetable broth helps you control the saltiness of the soup. If you only have regular broth, that's ok! Just reduce the amount of salt you stir into the onions and carrots by about half.
Broccoli Florets: You can use frozen broccoli, just chop it into small pieces and increase the uncovered simmer time of the soup by about five minutes.
Whole Milk / Heavy Cream: Whole milk can be substituted with low-fat milk if desired, just increase the uncovered simmer time by about five minutes. Heavy cream adds richness and flavor, and I do recommend leaving it in. If you're watching calories, it's okay to omit it, or substitute it with half and half.
Sharp Cheddar Cheese: Adds really great flavor for this soup. If you prefer mild or medium cheddar, that works!
Nutrition
Serving: 1cupCalories: 292kcalCarbohydrates: 16gProtein: 13gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 57mgSodium: 266mgPotassium: 423mgFiber: 2gSugar: 5gVitamin A: 2544IUVitamin C: 42mgCalcium: 328mgIron: 1mg
Tried this recipe?Let us know how it was!