Broccoli Cheddar Soup
Broccoli Cheddar Soup is an ultra rich and creamy, easy, one pot soup recipe that's ready in just around 45 minutes! It requires only simple ingredients and features chunks of tender broccoli florets, shredded carrots and sharp cheddar cheese for the most satisfying and comforting dish! Serve during the cold months as a warming appetizer before the main course, or for lunch!
Servings: 5 servings
Ingredients
- 1/4 cup Salted or unsalted butter
- 1 Yellow Onion small, chopped
- 3 cloves Garlic large, minced
- 1/4 cup Flour
- 2 cups Chicken Stock or Vegetable Stock
- 2 cups Half and Half Cream
- 1/2 tsp Mustard Powder
- 1/2 tsp Garlic Powder
- 1/4 Smoked Paprika
- 1/4 Cayenne Pepper
- 1/2 tsp Salt more or less to taste
- 1/2 tsp Black Pepper more for garnish if desired
- 2 Carrots medium, peeled and shredded
- 2-3 cups Broccoli Florets cut into small pieces
- 2 1/2 cups Sharp/Old Cheddar Cheese
Instructions
- Over medium heat, melt butter in a large stockpot or dutch oven. Add onions and saute until fragrant, about 2 minutes. Next, add minced garlic and continue to saute for another minute. Using a whisk, mix in flour and allow to cook for a few minutes or until golden brown.
- Reduce heat to medium-low and very slowly, gradually stir in the chicken stock and half and half cream until well combined and flour fully dissolved into the liquid. Season mixture with mustard powder, garlic powder, smoked paprika, cayenne pepper, salt and pepper. Stir well until combined and allow to simmer and thicken for around 5-6 minutes, continue to stir occasionally.
- Stir in shredded carrots and broccoli florets, then let simmer for another 15 minutes, or until broccoli tender to your liking. Mix in cheese and stir until just combined. Serve while hot, and enjoy!