ingredients
  • Extra virgin olive oil 1 tbsp
  • yellow onion 1 medium, chopped
  • Butter ¼ cup • 717 kcal
  • All-purpose flour ¼ cup
  • Chicken broth 2 cups
  • Half and half 2 cups
  • Broccoli 12 oz, roughly chopped
  • Carrots 2 medium, peeled and chopped
  • smoked paprika ¼ tsp
  • Garlic powder ¼ tsp
  • Mustard powder ¼ tsp
  • salt and pepper to taste
  • sharp cheddar cheese 2 cups, grated
Calories refers to 100 gr of product

Sometimes there's nothing like a soothing bowl of homemade soup. This gorgeously creamy broccoli cheddar soup is a great hearty soup to enjoy year-round, but it's a definite favorite once the temperatures start to dip. Broccoli cheddar soup is decadently creamy and cheesy, with so much flavor in each spoonful. Fresh broccoli is the way to go with this recipe – you'll get the perfect balance between sharp cheese and fresh greens, while a dash of smoked paprika adds an enticing smokiness and ties it all together. It's a simple recipe you can make in under 30 minutes. Don't be surprised if you find yourself making it once a week!

How to Make Broccoli Cheddar Soup

Heat oil in a large soup pot. Sauté the onions over medium heat until they become soft and turn translucent about 3 minutes. Next, add the butter to the pot and melt. Once melted, add the flour, and stir together for about 1 minute.

Pour in the chicken broth, stirring into the onion mix as you go. Whisk in the half and half, and let the liquid mix cook for a couple more minutes, stirring to break up and lumps.

Stir the carrots and broccoli into the broth, then add the spices and seasonings. Lower the heat and let the soup simmer for about 10-15 minutes. The vegetables should be tender and the soup thickened.

Blend the soup until you get your desired texture.

Stir in the cheese one handful at a time, allowing it to melt into the soup as you go.

Garnish with freshly cracked black pepper, and serve.

How do you thicken broccoli cheddar soup?

If you want to make your soup ultra-thick and hearty, there are a couple of tricks for you to use. Adding more cheese is one way to thicken up broccoli cheddar soup. You could also add a tablespoon of cornstarch to the broth, whisking it until totally integrated. If you don't have cornstarch on hand, you can make a roux and add it to the soup. Roux is made by mixing equal parts butter and flour. Melt 2 tablespoons of butter, add 2 tablespoons of flour and whisk together.

Can you freeze broccoli cheddar soup?

Of course! However, if you're planning on stashing your broccoli cheddar soup in the freezer to enjoy at a later date, skip adding the dairy when you're preparing the soup. Dairy doesn't tend to freeze well. Instead, add the dairy ingredients when you're reheating the soup on your stovetop.

What can I pair with broccoli cheddar soup?

This soup is rich and nourishing and can be a main dish on its own or served alongside a salad, a light sandwich (think ham and cheese), or freshly baked bread.

Try these tips for perfect broccoli cheddar soup

To make sure your soup comes out perfectly, cut the broccoli and carrots into small pieces so it can become nice and tender. You can also zap the carrots and broccoli in the microwave for a few minutes to soften them up.

When you're adding the cheese, remove the pot from the heat and add it in parts. This will help it to distribute and melt evenly. It's also better to grate the cheddar yourself. It's more cost-effective and melts better.

If you're enjoying this soup on its own, toss in a few herb croutons as a garnish. They make a delicious addition!

Instructions

Heat oil in a large soup pot. Sauté the onions over medium heat until they become soft and turn translucent about 3 minutes. Next, add the butter to the pot and melt. Once melted, add the flour, and stir together for about 1 minute.

Pour in the chicken broth, stirring into the onion mix as you go. Whisk in the half and half, and let the liquid mix cook for a couple more minutes, stirring to break up and lumps.

Stir the carrots and broccoli into the broth, then add the spices and seasonings. Lower the heat and let the soup simmer for about 10-15 minutes. The vegetables should be tender and the soup thickened.

Blend the soup until you get your desired texture.

Stir in the cheese one handful at a time, allowing it to melt into the soup as you go.

Garnish with freshly cracked black pepper, and serve.