Broccoli Cheddar Soup

5 from 1 vote

Creamy and flavorful soup loaded with cheddar and broccoli! No need to go to Panera when you can make this delicious soup at home.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: Soup

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

4 tablespoon Unsalted Butter divided
1/2 Yellow Onion chopped
3 cloves Garlic minced
1/3 cup All Purpose Flour all purpose
2 cups Chicken Broth
2 cups Half and Half can use milk for a lighter soup
1/4 cup Celery finely chopped
1/2 cup Carrots julienned, I used matchstick carrots from the grocery store
8 oz Broccoli can use fresh or frozen florets
Kosher Salt & Black Pepper to taste
1/4 teaspoon Cayenne add more or less depending on spice preference
1/4 teaspoon Smoked Paprika
1/4 teaspoon Dry Mustard
1/4 teaspoon Nutmeg
2 cups Sharp Cheddar Cheese freshly grated

US Customary - Metric

Instructions

Heat 1 tbsp of butter in Dutch Oven or large saucepan over medium heat. Add onions and garlic and cook for about 3-4 minutes until soft and translucent.
Add the remaining 3 tbsp of butter. Once the the butter has melted, sprinkle in flour. Mix together and continue mixing frequently for 2 minutes until combined and slightly golden in color.
Pour in chicken broth and stir. Pour in half and half. Cook for 2 minutes, stirring occasionally to get rid of any clumps.
Add celery, carrots, and broccoli, salt and pepper to taste, cayenne, smoked paprika, dry mustard, and nutmeg. Stir to combine. Cook over low heat for about 20 minutes until vegetables are fork tender.
Optionally, you can blend soup for a smoother texture by immersion blending right in the pan or adding the soup to a blender.
Stir in cheddar cheese until melted and well combined. Serve with crusty bread.

Video

@carolbeecooks
Of course the grocery store was out of broccoli so frozen broccoli saved the day 🥦 #broccolicheddarsoup #souptok #souprecipe
♬ original sound - ALTÉGO

Nutrition