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Creamy Broccoli Cheddar Soup Recipe

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4 from 78 reviews

This Creamy Broccoli Cheddar Soup is a comforting and velvety homemade recipe that combines fresh broccoli and tender carrots with a rich cheddar cheese base. Perfect for a cozy meal, it features a smooth texture achieved by blending the cooked vegetables with a creamy broth mixture, seasoned with a blend of spices and melted sharp cheddar cheese for a deliciously savory finish.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 12 oz fresh broccoli florets, roughly chopped
  • 2 carrots, peeled and chopped
  • 1 medium yellow onion, finely chopped

Butter and Flour Base

  • 1 Tbsp butter
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour

Liquids

  • 2 cups chicken broth
  • 2 cups half and half

Spices and Seasonings

  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dry mustard (or substitute with about 1/2 tsp regular mustard)
  • 1/4 tsp black pepper

Cheese

  • 2 cups cheddar cheese, grated

Instructions

  1. Sauté the onions: Add 1 tablespoon 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.
  2. Make the roux: Add 1/4 cup salted butter to the Dutch oven and let it melt over medium heat. Once melted, whisk in the 1/4 cup of all-purpose flour and cook the mixture for about 1 minute, whisking often to avoid lumps.
  3. Add broth and half and half: Slowly pour in about one cup of chicken broth while whisking continuously, then add the remaining chicken broth and the half and half gradually, continuing to whisk to ensure a smooth mixture without lumps.
  4. Simmer with vegetables and seasonings: Let the broth and cream mixture cook for a couple of minutes while whisking frequently. Then stir in the broccoli, carrots, paprika, garlic powder, dry mustard, kosher salt, and black pepper. Reduce the heat to low or medium-low and simmer for 10-15 minutes until the soup thickens and the vegetables are fork-tender. If the soup becomes too thick, add a splash of chicken broth or half and half to loosen it.
  5. Blend the soup: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a traditional blender, and blend until you reach your desired texture, whether fully smooth or slightly chunky.
  6. Add cheddar cheese: Return the blended soup to the pot if needed, then add the grated cheddar cheese a handful at a time, stirring well after each addition to melt the cheese smoothly into the soup. Taste and adjust seasoning with salt and pepper if needed.
  7. Serve the soup: Ladle the creamy broccoli cheddar soup into bowls and serve hot. Optional garnishes include extra shredded cheddar cheese and a sprinkle of black pepper on top.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • If you prefer a thinner soup, add more broth or half and half while simmering or before serving.
  • The dry mustard adds a subtle tang; if unavailable, use regular prepared mustard as a replacement.
  • For an extra creamy texture, use heavy cream instead of half and half.
  • Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/creamy-broccoli-cheddar-soup-recipe/