Creamy Broccoli Cheddar Soup (Chunky, Cozy & Ready in 30 Minutes)

Ingredients

1 tablespoon butter or olive oil
1 small onion, chopped
3 cloves garlic, minced
2 carrots, diced
3 cups broccoli florets, chopped bite-size
3 cups vegetable or chicken broth
1 to 1½ cups freshly shredded cheddar cheese (plus a small handful of Parmesan for extra depth)
- Optional shortcut: ¾ cup heavy cream
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
½ teaspoon mustard powder or paprika (optional but restaurant-level good)
Fresh parsley for topping

Instructions

Heat butter or oil in a large pot over medium heat
Add onion and cook 2 to 3 minutes until soft and fragrant (Caramelize the onions if you want extra depth and richness!)
Stir in garlic and carrots and cook another minute
Add broccoli and broth and bring to a gentle boil
Lower heat and simmer 12 to 15 minutes until veggies are tender
Reduce heat to low and stir in shredded cheese a handful at a time until melted and creamy
Add splashes of broth as needed to loosen into a silky soup
- (Optional shortcut: stir in heavy cream instead of cheese for faster creaminess, or in addition to the cheese for extra richness)
Season with salt, pepper, and mustard powder
Finish with herbs and serve hot

Finish with grated Parmesan, red pepper flakes or a dash of chili oil
Finish with a sprinkle of buttered bread crumbs for extra richness, flavor, and the perfect crispy texture!
Add Navy or Butter Beans for extra fiber
Serve with crusty bread (this Dutch Oven No Knead Bread is perfect with soups!)
Add cooked chicken for protein
A squeeze of lemon brightens the richness beautifully
Use freshly shredded cheese for the smoothest melt (Here is why freshly shredded cheese melts A MILLION times better than pre-shredded cheese!)
Want it thicker? Mash a few broccoli pieces against the pot side (This releases starches and makes it extra creamy!)