Description
A comforting, creamy broccoli cheddar soup ready in about 30 minutes, perfect for a cozy weeknight meal.
Ingredients
Units
Scale
Vegetables
- 4 cups Broccoli, chopped into small florets (Fresh or frozen; do not thaw if frozen.)
- 1 medium Onion, finely diced
- 1 cup Carrots, peeled and grated or finely chopped
- 2 cloves Garlic, minced
Dairy and Thickening
- 1 tablespoon Butter
- 1/4 cup All purpose flour (For thickening the soup.)
- 4 cups Chicken or vegetable broth
- 1 cup Half and half, milk, or cream (Your choice.)
- 2 cups Cheddar cheese, freshly shredded (For best results, shred your own.)
Seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Paprika or mustard powder (Optional but enhances flavor.)
Instructions
Preparation
- Melt butter in a large pot over medium heat. Add onion and carrots. Cook for about 4 to 5 minutes until they soften.
- Add garlic and cook for 30 seconds. Sprinkle in flour and stir constantly for about 1 minute.
Simmering
- Slowly pour in broth while stirring to prevent lumps. Bring to a gentle simmer.
- Pour in half and half (or your chosen dairy) and keep the heat at medium low.
- Add broccoli and simmer for 8 to 12 minutes, depending on how soft you like it.
Finishing Touches
- Turn heat to low. Add shredded cheddar a handful at a time, stirring until melted. Season with salt and pepper. Optionally, add paprika or mustard powder.
Notes
Best served hot with extra cheddar on top. Can be served in a bread bowl or with thick toast. Adjust thickness by adding a splash of broth or milk if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 800
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 20
- Fiber: 2
- Protein: 12
