Description
A rich and creamy homemade broccoli cheddar soup made with fresh vegetables and sharp cheese. Ready in just 30 minutes for a cozy dinner.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock (or vegetable stock)
- 2 cups half-and-half
- 2 large carrots, grated (matchstick style)
- 1/2 teaspoon paprika
- 3 cups fresh broccoli florets, chopped small
- 8 oz block sharp cheddar cheese, freshly grated
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook off the raw flour taste and create a roux.
- Slowly whisk in the chicken stock and half-and-half until smooth. Add the grated carrots and paprika. Bring to a simmer and cook for 10 minutes until slightly thickened.
- Add the chopped broccoli florets. Simmer for another 12-15 minutes until the broccoli is tender.
- Remove the pot from the heat. Stir in the grated cheddar cheese a handful at a time until melted and smooth. Season with salt and pepper before serving.
Notes
For a lighter version, you can substitute the half-and-half with whole milk, though the soup will be slightly less thick. If the soup is too thick for your liking, splash in a little extra stock.
- Prep Time: 12 min
- Resting Time: 5 min
- Cook Time: 22 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 95mg
Keywords: broccoli cheddar soup recipe, easy soup recipe, homemade broccoli cheese soup, creamy vegetable soup