Broccoli Cheddar Soup

Creamy, cheesy and oh-so-delicious, this homemade soup is a personal favourite. It's easy to make and is satisfying enough to make a meal out of it!

Is there anything more heart-warming than a hot bowl of homemade soup? I think sometimes it is so easy to reach for a can of soup in the grocery store - and there are some pretty good ones out there, but every time I make a batch of homemade soup I'm reminded of how easy it is and so full of flavour and deliciousness.

The last time I made this soup, I blended it in my Blendtec blender and it turned out a beautiful shade of green. I intended to do that with this batch to photograph it both ways and to my surprise there was not enough left! I had set up my bowl of soup to photograph and the the boys helped themselves to a bowl (or two?) and poof - it was gone.

So, you will have to trust me that it looks green and is smooth and delicious. 🙂

We are a divided house - yet again - and half like the blended and half like it chunky.

I like to use sharp cheddar in this soup recipe but you can also use a mild or marble cheese. Experiment and let me know which one you like best!

Other than that, the only note I will say is that I chopped the carrots coarsely in a food chopper to make things quick and easy. (always my motto) You can see the texture in the photo below. They are small enough to cook up in the amount of time needed for the rest of the soup.

I hope you enjoy this soup as much as our family did! Thanks for reading and until next time....have an amazing day! 🙂

How to make Broccoli Cheddar Soup

1. In a large pot or Dutch oven, melt butter and saute onions for 4-5 minutes over medium heat. 

2. Whisk in all-purpose flour and whisk steadily for 3-4 minutes.

3. Gradually add in milk, whisking constantly. 

4. Add in cream and continue to whisk and cook for four minutes. Mixture will begin to thicken.

5. Add in chopped carrots and continue to simmer for five minutes.

6. Add in broccoli florets and simmer for 20 minutes. 

7. Add in dry mustard and gradually add in shredded cheese, stirring gently after each addition. Continue until all cheese has been added.

8. Taste for seasoning and season with salt and pepper to taste. Some cheeses taste more salty than others and you may not need to add any salt at all. 

Leftovers may be stored in the refrigerator in a covered container for up the three days.

I do not recommend freezing this recipe.

Don't forget to follow me on Pinterest where you can find all of my recipes and other great recipes as well!

Looking for other great soup recipes? I think you might like these!

Butternut Squash and Carrot Soup

Best Cauliflower Soup Recipe Ever

Tortellini Soup with Spinach

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