Description
This Broccoli Cheddar Soup combines tender broccoli, carrots, onion, half-and-half, chicken broth, and freshly shredded cheddar in a rich, creamy soup that is ready in about 30 minutes.
Ingredients
1 tablespoon 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 ounces fresh broccoli florets, roughly chopped
2 carrots, peeled and chopped
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
2 cups freshly shredded cheddar cheese
Instructions
1. Melt 1 tablespoon of butter in a Dutch oven over medium heat.
2. Add the chopped onion and cook for 2 to 3 minutes, stirring often, until softened.
3. Add the remaining 1/4 cup butter and allow it to melt.
4. Whisk in the flour and cook for about 1 minute.
5. Slowly pour in 1 cup of chicken broth while whisking constantly.
6. Add the remaining chicken broth and half-and-half in a gradual stream.
7. Continue whisking until the mixture is smooth and no flour lumps remain.
8. Add the broccoli and carrots.
9. Stir in the salt, paprika, garlic powder, dry mustard, and black pepper.
10. Reduce the heat to low or medium-low.
11. Simmer for 10 to 15 minutes, or until the vegetables are fork-tender and the soup thickens.
12. Blend the soup to your preferred texture using an immersion blender or countertop blender.
13. Return the soup to low heat if needed.
14. Add the shredded cheddar one handful at a time.
15. Stir after each addition until the cheese melts completely.
16. Taste and adjust the salt and pepper before serving.
17. Serve hot with extra cheddar and black pepper if desired.
Notes
Use freshly grated cheddar for the smoothest texture.
Sharp cheddar creates a stronger cheese flavor, while mild cheddar gives the soup a softer taste.
Keep the heat low when adding the cheese to prevent separation.
Do not let the soup boil aggressively after adding the half-and-half.
If the soup becomes too thick, add a small splash of chicken broth or half-and-half.
Blend only part of the soup if you prefer visible broccoli pieces.
For the slow cooker method, whisk the flour and broth together before adding them to the slow cooker.
For the Instant Pot method, pressure cook on High for 8 minutes before adding the half-and-half and cheddar.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat and stir often.
For the best freezing results, freeze the soup before adding the half-and-half and cheddar.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4 g
- Sodium: 1298 mg
- Fat: 47 g
- Saturated Fat: 29 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 142 mg