Cheddar Broccoli Soup

4.98 from 37 votes

This creamy Broccoli Cheddar Soup is easy, all in one-pot! Bursting with flavor and made in no time, the secret to its deliciousness is all in the spices!

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Keyword: broccoli cheddar soup, cheddar broccoli soup

Servings: servings

Author: Chelsea Lords

Cost: $9.12

Equipment

Large pot

Ingredients

7 tablespoons unsalted butter divided
1 tablespoon olive oil
1 cup finely diced yellow onion 1 onion
1-1/2 teaspoons minced garlic
3/4 teaspoon paprika I like smoked
3/4 teaspoon ground mustard
1/8 teaspoon ground cayenne pepper
Salt and pepper
6 tablespoons flour
32 ounces reduced-sodium chicken broth or vegetable broth
3 cups half-and-half see note 1
1 bay leaf optional
6 cups chopped broccoli to bite-sized pieces
2 cups shredded carrots
12 ounces grated extra-sharp cheddar cheese 3-1/4 cups
Hearty buttered bread optional, or serve in bread bowls

US - Metric

Instructions

Heat 1 tablespoon butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes). Add garlic, paprika, mustard, cayenne, and pepper to taste (I add 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
Add the remaining 6 tablespoons butter and melt. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
Gradually whisk in chicken broth. Once combined, slowly add half-and-half, whisking constantly. Reduce heat to medium-low, add bay leaf, and simmer for 15 minutes, whisking occasionally or until nicely thickened.
While the soup simmers, chop broccoli and shred cheese. Add broccoli and carrots to the soup.
Let the soup cook on low for 10-15 minutes, or until the broccoli is tender to your liking, stirring occasionally. Blend some of the soup for a smoother texture if desired, or leave it chunky. (I don't blend it!)
Turn off the heat. Stir in cheese gradually, a handful at a time, until melted. Taste and adjust seasoning with salt as needed. (I'll add 1/2 up to 1 teaspoon here!)
Enjoy immediately in bread bowls or with hearty buttered bread on the side for dipping.

Video

Notes

Note 1: Half-and-half is a blend of milk and cream, usually found near the milk section in grocery stores.

Vegetarian Option: Use vegetable broth instead of chicken broth.

Storage: Keep leftover soup in the fridge for up to 3 days. Reheat slowly on low to avoid separation. Add a splash of half-and-half or broth if it needs thinning.

Nutrition