Broccoli Cheddar Soup
Creamy broccoli cheddar soup made from scratch in one pot with tender veggies and sharp cheese—comforting, quick, and perfect for cozy nights.
Equipment
- - Large soup pot
- Whisk
- Ladle
- - Knife & cutting board
Ingredients
- - 7 tbsp unsalted butter divided
- - 1 tbsp olive oil
- - 1 cup yellow onion diced
- - 1 ½ tsp garlic minced
- - ¾ tsp smoked paprika
- - ¾ tsp ground mustard
- - ⅛ tsp cayenne pepper
- - Salt and pepper to taste
- - 6 tbsp flour
- - 32 oz chicken broth or vegetable broth
- - 3 cups half-and-half
- - 1 bay leaf optional
- - 6 cups broccoli chopped
- - 2 cups shredded carrots
- - 12 oz sharp cheddar cheese shredded
Instructions
- Heat 1 tbsp butter and oil in a large pot. Add onion; cook 3–5 minutes.
- Stir in garlic, paprika, mustard, cayenne, salt, and pepper; cook 1 minute.
- Add 6 tbsp butter and melt. Whisk in flour; cook 2 minutes.
- Slowly add broth, then half-and-half. Add bay leaf. Simmer 15 minutes.
- Add broccoli and carrots. Cook 10–15 minutes until tender.
- Turn off heat. Stir in cheese until melted. Adjust seasoning and serve.
Notes
- For a lighter soup, use whole milk instead of half-and-half
- To freeze, cool completely and reheat gently to maintain texture
- Blend part of the soup for a smoother consistency
- To freeze, cool completely and reheat gently to maintain texture
- Blend part of the soup for a smoother consistency