Description
This creamy broccoli cheddar soup is a comforting and savory dish made with tender broccoli florets, shredded carrots, and sharp cheddar cheese in a rich, velvety broth. Perfect for a cozy meal, this recipe combines sautéed onions, a smooth roux, and a blend of spices for a flavorful, hearty soup that’s easy to prepare in just 30 minutes.
Ingredients
Scale
Soup Base
- 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
Vegetables & Seasonings
- 12 oz fresh broccoli florets, roughly chopped
- 2 carrots, peeled and chopped
- 1/2 tsp kosher salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard (or substitute 1/2 tsp regular mustard)
- 1/4 tsp black pepper
Cheese
- 2 cups cheddar cheese, shredded
Instructions
- Sauté Onions: Add 1 tablespoon of butter to a dutch oven and heat over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 2-3 minutes.
- Make the Roux: Add 1/4 cup salted butter to the dutch oven and melt over medium heat. Sprinkle in the all-purpose flour and whisk constantly for about 1 minute to cook the flour without browning it, forming a smooth roux.
- Add Liquids: Gradually pour in about one cup of chicken broth while whisking continuously to avoid lumps. Continue pouring in the remaining chicken broth and then the half and half, whisking as you go to maintain a smooth mixture.
- Cook Base: Allow the broth and half-and-half mixture to cook for a minute or two, whisking often to ensure there are no flour lumps and the mixture thickens slightly.
- Add Vegetables and Seasonings: Stir in the chopped broccoli and carrots. Add paprika, garlic powder, dry mustard, kosher salt, and black pepper. Reduce the heat to low or medium-low and simmer uncovered for 10-15 minutes or until the broccoli and carrots are fork tender and the soup is thickened. If too thick, add a splash of chicken broth or half and half to loosen it.
- Blend Soup: Using an immersion blender, blend the soup until you reach your desired texture. You can also transfer the soup in batches to a traditional blender if preferred.
- Add Cheese: Gradually add the shredded cheddar cheese, a handful at a time, stirring after each addition until fully melted and incorporated. Taste the soup and adjust salt and pepper as needed.
- Serve: Serve the soup hot, garnished with additional shredded cheddar cheese and freshly ground black pepper if desired.
Notes
- Use fresh or frozen broccoli florets depending on availability.
- If you prefer a chunkier soup, blend only half and leave some vegetables whole.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- The soup thickens as it cools; add liquid to adjust consistency when reheating.
- To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
