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Creamy Broccoli Cheddar Soup Recipe

Creamy Broccoli Cheddar Soup Recipe
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★★★★★

5 from 13 reviews

This creamy broccoli cheddar soup is a comforting and flavorful dish perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a smooth creamy base, it’s a rich and hearty soup that feels indulgent without being overly complicated. The blend of spices adds depth, and the soup can be easily adjusted to your preferred texture and seasoning.

Ingredients

Scale

Vegetables

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

Dairy

  • 1 Tbsp butter
  • 1/4 cup salted butter
  • 2 cups half and half
  • 2 cups cheddar cheese, shredded

Pantry

  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dry mustard or 1/2 tsp regular mustard as substitute
  • 1/4 tsp black pepper

Instructions

  1. Sauté onions: Add 1 Tbsp butter to a Dutch oven and heat over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 2-3 minutes.
  2. Make roux: Add 1/4 cup salted butter to the Dutch oven. Once melted, whisk in the all-purpose flour and cook for about 1 minute, whisking often to avoid lumps.
  3. Add liquids: Slowly pour in about 1 cup of chicken broth while whisking continuously. Then continue adding the remaining chicken broth and half and half slowly, whisking as you pour to form a smooth base.
  4. Cook the base: Cook the broth and half and half mixture for a couple of minutes, whisking often to ensure there are no flour lumps and to allow the mixture to thicken slightly.
  5. Add vegetables and spices: Stir in the broccoli, carrots, paprika, garlic powder, dry mustard, kosher salt, and black pepper. Reduce the heat to low/medium-low and let the soup simmer for 10-15 minutes until the vegetables are fork-tender and the soup has thickened. Add extra broth or half and half if the soup becomes too thick.
  6. Blend soup: Use an immersion blender to blend the soup to your desired consistency, or carefully transfer the soup in batches to a traditional blender.
  7. Add cheese: Gradually add the shredded cheddar cheese a handful at a time, stirring well after each addition until fully melted. Taste and adjust seasoning with more salt and pepper if needed.
  8. Serve: Serve the soup hot, garnished with additional cheddar cheese and freshly ground black pepper if desired.

Notes

  • You can substitute dry mustard with regular mustard, using about twice the amount.
  • If you prefer a chunkier soup, blend only half the soup and leave the rest with vegetable pieces.
  • To make this soup vegetarian, substitute chicken broth with vegetable broth.
  • For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: broccoli cheddar soup, creamy soup, vegetable soup, comfort food, cheddar cheese soup, homemade broccoli soup

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