Description
This creamy, comforting Broccoli Cheddar Soup is packed with fresh broccoli, carrots, and melted cheddar cheese. It’s the perfect blend of creamy textures and savory flavors, ideal for a cozy meal on a chilly day.
Ingredients
Scale
- 1 Tbsp butter
- 1 medium yellow onion, finely chopped
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups half-and-half
- 12 oz fresh broccoli (roughly chopped, or 1 bag of florets)
- 2 carrots, peeled and chopped
- 1/2 tsp kosher salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard (can substitute with about 1/2 tsp regular mustard)
- 1/4 tsp black pepper
- 2 cups cheddar cheese (shredded)
Instructions
- In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the 1/4 cup of salted butter and melt. Once melted, sprinkle in the flour and whisk to form a roux. Cook for 1-2 minutes, stirring constantly, until the flour mixture turns a light golden color.
- Slowly whisk in the chicken broth and half-and-half, ensuring no lumps remain. Continue stirring until the mixture thickens, about 5-7 minutes.
- Add the chopped broccoli and carrots to the pot, and cook until the vegetables are tender, about 10-12 minutes.
- Season the soup with kosher salt, paprika, garlic powder, dry mustard, and black pepper, stirring well to combine.
- Lower the heat and gradually stir in the shredded cheddar cheese until it melts and the soup becomes creamy.
- Taste the soup and adjust seasoning as needed.
- Serve hot, and enjoy!
Notes
- If the soup is too thick, you can thin it out with a bit more chicken broth or half-and-half.
- For a smoother texture, you can blend part of the soup and return it to the pot for a creamier consistency.
- You can substitute the chicken broth with vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American