Broccoli Cheddar Soup
A creamy, cheesy broccoli cheddar soup made in one pot with fresh ingredients. Quick, hearty, and better than takeout.
Equipment
- Large soup pot
- Whisk
- - Knife & cutting board
Ingredients
- - 7 tbsp unsalted butter divided
- - 1 tbsp olive oil
- - 1 cup yellow onion finely diced
- - 1½ tsp garlic minced
- - ¾ tsp smoked paprika
- - ¾ tsp ground mustard
- - ⅛ tsp cayenne pepper
- - Salt and pepper to taste
- - 6 tbsp all-purpose flour
- - 32 oz reduced-sodium chicken or veggie broth
- - 3 cups half-and-half
- - 1 bay leaf optional
- - 6 cups broccoli chopped
- - 2 cups shredded carrots
- - 12 oz freshly shredded extra-sharp cheddar cheese
Instructions
- Heat 1 tbsp butter and oil in a large pot over medium heat. Sauté onions until golden.
- Add garlic, paprika, mustard, cayenne, salt, and pepper. Cook 1 minute.
- Add remaining butter, then flour. Whisk constantly for 2 minutes.
- Slowly whisk in broth and half-and-half. Add bay leaf. Simmer 15 minutes.
- Stir in broccoli and carrots. Cook 10–15 minutes until tender.
- Turn off heat. Gradually stir in cheese until melted.
- Adjust seasoning and serve warm.
Notes
- For smoother soup, blend part before adding cheese.
- Use freshly grated cheddar for best melt.
- Optional: Serve in bread bowls!
- Use freshly grated cheddar for best melt.
- Optional: Serve in bread bowls!