This homemade broccoli cheddar soup is creamy and extraordinarily rich in flavor. It’s a family favorite and ultimate comfort food! Ready in 30 minutes!
2cupscheddar cheesereserve extra cheese for serving or topping
Instructions
Over medium heat add the butter and saute the onions. Make sure that the onions are soft and translucent.
Whisk in the flour until it turns into paste or until no flour powder is visible.
Pour in the broth, the half and half, and continue whisking to avoid lumps. Simmer for 2 minutes.
Add the broccoli and carrots. Add all the spices – paprika, dry mustard, garlic powder, salt and pepper. Simmer for 10-15 minutes. If the soup gets too thick, add a dash of broth.
Optional: This is the point you may want to blend the broccoli and carrots by using a hand blender. if using a countertop blender, transfer the soup to the blender and blend for 10-15 seconds or until the broccoli and carrots are grainy looking.
Pour the soup back to the pot and it’s time to add the cheese. Stir.
Season with more salt and pepper as needed.
Serve hot and top with more cheese and croutons.
Notes
If your soup is not thick enough, simmer it a little bit more until the soup is reduced and becomes creamy or add more flour, start with one teaspoon.
Transferring to a blender is such a hassle but when you have kids who do not like veggies, blending is a must.
If you do not have a blender, chopped the broccoli finely and grate the carrots prior to cooking.
Don't put too many carrots. It will overpower the taste in my opinion.