Broccoli Cheddar Soup
Creamy, cheesy, and comforting Broccoli Cheddar Soup made entirely in one pot. A homemade favorite that rivals any café version.
Equipment
- - Large pot
- Whisk
- Chef’s knife
- Measuring cups
Ingredients
- - 7 tbsp unsalted butter divided
- - 1 tbsp olive oil
- - 1 cup diced yellow onion
- - 1½ tsp minced garlic
- - ¾ tsp smoked paprika
- - ¾ tsp ground mustard
- - ⅛ tsp cayenne pepper
- - Salt & pepper to taste
- - 6 tbsp all-purpose flour
- - 32 oz chicken or vegetable broth
- - 3 cups half-and-half
- - 1 bay leaf optional
- - 6 cups chopped broccoli
- - 2 cups shredded carrots
- - 12 oz freshly grated extra-sharp cheddar cheese
Instructions
- Heat 1 tbsp butter and olive oil in large pot. Sauté onion for 3–5 mins. Add garlic and spices, stir until fragrant.
- Add remaining butter. Once melted, whisk in flour and cook 2 mins.
- Slowly whisk in broth, then add half-and-half. Simmer for 15 mins with bay leaf.
- Add broccoli and carrots. Simmer 10–15 mins until tender.
- Remove bay leaf. Turn off heat and stir in cheese until melted.
- Adjust seasoning and serve hot with bread.
Notes
- Use freshly grated cheese for best melt
- For extra richness, use heavy cream
- Soup thickens as it cools
- For extra richness, use heavy cream
- Soup thickens as it cools