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broccoli cheddar soup

Easy Broccoli Cheddar Soup

Shem
Make a warm and filling broccoli cheddar soup in just 30 minutes using simple, everyday ingredients, perfect for a quick meal any night. It's a family favorite "anytime" soup that you can make whole year round.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 4
Calories 587 kcal

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Equipment

  • Large pot or Dutch oven
  • Blender

Ingredients
  

  • 5 tablespoon unsalted butter
  • ½ cup yellow onion finely chopped
  • ¼ cup all-purpose flour
  • 2 ½ cups chicken or vegetable broth
  • 2 cups half and half cream
  • 12 oz fresh broccoli florets
  • ½ cup carrots shredded or julienned
  • ½ teaspoon paprika
  • ½ teaspoon dry mustard or regular mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups cheddar cheese reserve 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 becomes creamy or add more flour, start with one teaspoon.
  • If you do not have a blender, chopped the broccoli finely and grate the carrots prior to cooking.
  • Freshly grated cheese melts better and won’t clump.
  • Don’t add too many carrots because they can take over the flavor.
**For Instant pot and slow cooker instructions, see post above.

Estimated Nutrition Facts per Serving (¼ of recipe)

Calories: ~587 kcal
Total Fat: ~44 g
Saturated Fat: ~26 g
Trans Fat: 0.5 g
Cholesterol: ~128 mg
Sodium: ~1,030 mg (depends on broth and added salt)
Total Carbohydrates: ~26 g
Dietary Fiber: ~3 g
Sugars: ~5 g
Protein: ~26 g
Keyword 30-minute recipe, broccoli, cheddar