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

Scale

2 tbsp. butter
2 tbsp. finely chopped onions
1/4 cup all-purpose flour
1 cup half and half cream
1 cup milk
3 cups vegetable broth
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

Step 1: In a large pot or Dutch oven, melt butter and saute onions for 4-5 minutes over medium heat.
Step 2: Whisk in all-purpose flour and cook for 3 to 4 minutes.
Step 3: Slowly, pour in the vegetable broth, then gradually add in milk, whisking constantly.
Step 4: Add in cream and continue to whisk and cook for four minutes. Mixture will begin to thicken.
Step 5: Add in chopped carrots and continue to simmer for five minutes.
Step 6: Add in broccoli florets and simmer for 20 minutes.
Step 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.
Step 8: Taste for seasoning and season with salt and pepper to taste.

Notes

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 serving
Calories: 483 kcal
Sugar: 9.7 g
Sodium: 1169.6 mg
Fat: 31.5 g
Saturated Fat: 17.4 g
Unsaturated Fat: 13.4 g
Trans Fat: 0.7 g
Carbohydrates: 25.5 g
Fiber: 3.4 g
Protein: 25.9 g
Cholesterol: 91.4 mg

Keywords: broccoli cheddar soup, creamy soup, vegetarian soup, easy dinner, cheese soup