Extra-Sharp Cheddar Broccoli Soup with Garlic and Paprika
Rich and creamy broccoli cheese soup made with extra-sharp cheddar and tender vegetables in a velvety half-and-half base. Enhanced with smoked paprika, mustard powder, and a hint of cayenne for subtle depth without heat. Perfect for cozy weeknight dinners or cold weather comfort food. This copycat version rivals restaurant-quality soups with its proper roux technique that ensures thick, smooth consistency. The combination of broccoli florets, tender carrots, and aromatic sautéed onions creates a satisfying bowl that both kids and adults will love.
Ingredients
- 1 tablespoon unsalted butter, divided, use 1 tablespoon for onions
- 4 tablespoons unsalted butter, for roux
- 1 small or medium sweet yellow onion, diced small
- 1 clove garlic, peeled and minced finely
- ¼ cup all-purpose flour
- 2 cups low-sodium vegetable stock, chicken stock may be substituted
- 2 cups half-and-halfheavy cream1:1richnessadds dairy
richer and thicker
- 2 cups broccoli florets, diced into bite-size pieces
- 1 cup broccoli stems, diced into bite-size pieces(optional)
- 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
- ¾ teaspoon salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon smoked paprika, or regular paprika(optional)
- ½ teaspoon dry mustard powder(optional)
- 1 pinch cayenne pepper, doesn't make soup spicy and serves to enhance flavor(optional)
- 8 ounces extra-sharp cheddar cheese, grated, with a small amount reserved for garnishingmild cheddar1:1preference
milder flavor
Instructions
- 1
Sauté diced onion in 1 tablespoon butter over medium heat until translucent and barely browned, about 4 minutes
- 2
Add minced garlic and cook 30 seconds, stirring constantly to prevent burning, then remove from heat
- 3
Make roux by cooking 4 tablespoons butter and flour in large heavy-bottom pot over medium heat for 3 to 5 minutes, whisking constantly until thickened
- 4
Slowly add vegetable stock while whisking constantly
- 5
Slowly add half-and-half while whisking constantly
- 6
Simmer mixture over low heat for 15 to 20 minutes until reduced and thickened, whisking intermittently
- 7
Add chopped broccoli, carrots, and the cooked onion-garlic mixture to the pot
- 8
Season with salt, pepper, paprika, mustard powder, and cayenne, stirring to combine
- 9
Simmer over low heat for 20 to 25 minutes until vegetables are tender and soup has thickened
- 10
Stir in most of the grated cheese until melted and incorporated, reserving some for garnish
- 11
Serve immediately garnished with reserved cheese
Tips
Make sure the roux is properly thickened before adding liquids - this is crucial for achieving the right consistency and preventing a thin soup
Whisk intermittently during simmering to break up the skin that forms on top of the dairy-based soup
Cut vegetables into uniform small pieces so they cook evenly and create the perfect spoonful in every bite
Good to Know
Refrigerate covered for up to 3 days. Reheat gently over low heat, adding milk if needed to restore consistency.
Can prepare vegetables and make roux base up to 1 day ahead. Add cheese just before serving.
Serve immediately while hot with crusty bread or crackers. Garnish with extra cheese and fresh black pepper.
Common Mistakes
Don't rush the roux or soup will be thin
Add cheese off heat to prevent curdling
Whisk constantly when adding liquids to prevent lumps
Substitutions
milder flavor
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain completely first. Add frozen broccoli during the last 10 minutes of cooking to prevent overcooking and mushiness.
What if my soup is too thin after adding cheese?
Simmer uncovered for 5-10 more minutes to reduce, or mix 1 tablespoon cornstarch with 2 tablespoons cold milk and stir in.
How long does leftover soup keep in the refrigerator?
Store covered for up to 3 days. The soup may separate slightly when reheated - just whisk gently and add a splash of milk if needed.