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Creamy Broccoli Cheddar Soup

A warm and comforting creamy soup brimming with broccoli and cheddar, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 Tbsp butter for that initial savory base
  • 1 medium yellow onion, finely chopped a must for flavor and aroma
  • 1/4 cup salted butter adds richness; use unsalted for more control over the salt
  • 1/4 cup all-purpose flour to thicken that creamy goodness
  • 2 cups chicken broth opt for low-sodium if preferred
  • 2 cups half and half for that luxurious mouthfeel
Vegetables
  • 12 oz fresh broccoli, roughly chopped helps balance the soup with leafy freshness
  • 2 carrots, peeled and chopped adds sweetness that complements the broccoli
Seasoning
  • 1/2 tsp kosher salt essential for enhancing all flavors
  • 1/4 tsp paprika introduces a subtle warmth
  • 1/4 tsp garlic powder elevates flavor to the next level
  • 1/4 tsp dry mustard a secret ingredient that brightens up the soup
  • 1/4 tsp black pepper for that perfect little kick
Cheese
  • 2 cups cheddar cheese the star of the show; flavor to your liking

Method
 

Preparation
  1. In a large Dutch oven, heat 1 Tbsp of butter over medium heat. Sauté the chopped onion until soft and translucent, about 2-3 minutes.
  2. Add 1/4 cup of butter to the pot. Once it melts, blend in the flour and whisk for about a minute until nicely combined.
  3. Gradually pour in about a cup of chicken broth, whisking constantly to avoid lumps, then add the rest of the broth and the half and half, whisking until smooth.
  4. Allow the mixture to cook for a minute or two to ensure there are no flour lumps.
  5. Stir in the chopped broccoli and carrots, sprinkling in the spices: paprika, garlic powder, dry mustard, salt, and black pepper.
Cooking
  1. Lower the heat to medium-low and let the soup simmer for 10-15 minutes until thickened and veggies are tender.
  2. Blend the soup to your preferred texture, either smooth or chunky.
  3. Gradually add the grated cheddar cheese, stirring until melted after each addition.
  4. Taste and adjust seasoning with salt and pepper, if necessary.
  5. Serve hot, garnished with black pepper and extra shredded cheese if desired.

Notes

Chop your veggies ahead of time and store them in the fridge for quick preparation. If the soup is too thick, add more stock or half and half to reach desired consistency. Consider adding nutmeg or mushrooms for variations.