Description
Creamy, cheesy and oh-so-delicious, this homemade Broccoli Cheddar Soup recipe is easy to make and is satisfying enough to turn into a meal!
Ingredients
2 tbsp. butter
2 tbsp. finely chopped onions
1/4 cup all-purpose flour
1 cup half and half cream
1 cup milk (I use 1% but you could use any type)
3 cups chicken stock
1 lb. fresh broccoli, cut into small florets
2 cups carrots, chopped into small pieces
16 oz. (2 cups) grated sharp cheddar cheese
1/4 tsp dry mustard
Salt and pepper to taste
Instructions
- 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 cook for 3 to 4 minutes.
- 3. Slowly, pour in the chicken stock, then 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 adding cheese as the cheese melts into the soup.
- 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.
Notes
Storage & reheating instructions:
Store the cooled broccoli soup in an airtight container in the fridge for up to 3 days.
Freeze completely cooled soup in freezer containers for up to 2 months. Thaw in refrigerator overnight before reheating.
Reheat gently over low heat, uncovered in a saucepan or on low heat in the microwave using 30 second intervals until heated through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 helping
- Calories: 483
- Sugar: 9.7 g
- Sodium: 1169.6 mg
- Fat: 31.5 g
- Saturated Fat: 17.4 g
- Trans Fat: 0.7 g
- Carbohydrates: 25.5 g
- Fiber: 3.4 g
- Protein: 25.9 g
- Cholesterol: 91.4 mg
