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broccoli cheddar soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This creamy tasty Broccoli Cheddar Soup Recipe is so quick and easy to make. A rich cheddar broth packed with tender broccoli, carrots, and onions make this hearty soup a warm comfort on even the coldest days.

yield 4 serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For broccoli cheddar soup

  • 4 Tbsp
    butter
  • 1
    medium onion finely chopped
  • 3
    cloves garlic minced
  • 1/4 c
    flour
  • 3 c
    chicken broth (or vegetable broth)
  • 1/2 tsp
    salt
  • 1/2 tsp
    fresh ground black pepper
  • 1/4 tsp
    ground nutmeg
  • 2
    carrots peeled and chopped
  • 2 c
    sharp cheddar
  • 1 c
    heavy cream
  • 1/4 c
    cooked bacon crumbled

How To Make broccoli cheddar soup

  • 1
    Melt the butter in a large Dutch Oven or heavy stockpot over medium heat. Add the onion and cook until soft and lightly browned on the edges. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
  • 2
    Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. Stir in the vegetable broth, salt, black pepper, and nutmeg.
  • 3
    Bring the soup to a low boil and then reduce to a simmer. Stir often to make sure that it does not burn to the bottom. Add the carrots and simmer for about 10 minutes. Add the broccoli and simmer for another 10 minutes or until the carrots and broccoli are tender.
  • 4
    Remove from the heat and stir the cheese in a little at a time alternating with the heavy cream. If desired garnish with a little more shredded cheddar and if desired bacon crumbles.
  • 5
    NOTES For aesthetic purposes peel the carrots and bring out that beautiful orange color. Chop the broccoli florets into small bite size pieces so they fit nicely on a soup spoon. I like to use sharp cheddar but any cheddar will work however do not use pre-shredded cheese. Pre-shredded cheese contains additives that may prevent the cheese from melting well. Add the cheese slowly stirring after each small handful. If a thicker smoother consistency is desired remove a couple of cups of the hot soup and use an immersion blender to puree it. You can also puree the whole pot with an immersion blender if you prefer a completely creamy soup. If you don’t have an immersion blender you can use a traditional blender. Just remember to remove the blender cap on the lid to let the heat escape. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the micro wave at a reduced power. To freeze store in heavy duty freezer bags. Freeze for up to 3 months. Defrost in the refrigerator overnight. Reheat over very low heat stirring frequently to prevent curdling of the cream.
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