This hearty, deliciously creamy broccoli soup is jam-packed with flavor. You’re only 30 minutes and a handful of everyday ingredients away from a bowl of velvety goodness.
Okay, let’s start with a disclaimer here: I have a slight obsession with soup.
Once the temperatures drop, I begin craving warm bowls of hearty, delicious soups. And one of my favorite soups of all time has got to be this beautifully cream broccoli and cheddar soup. It gives you the best of both worlds: it’s full of nutrients and it tastes amazing. Yes, I’ll take a bowl. Or three.
I know what you’re thinking. Leave this classic soup recipe to the pros. To the professional bread shops. To the ones who have had this recipe passed down for generations.
Hear me out!
You can make broccoli and cheddar soup that’s just as good as the ones you find from those bread shops, if not better. This tried and tested recipe has been perfected and always gets the seal of approval from both the young and old. I always have to make a big batch because seconds and thirds are almost a must with this recipe.
The flavor of this soup is what reels you in. But it’s the perfect consistency that gets you to stay until the very last slurp. And that’s all in the roux:
Saute your onion and carrot in the butter.
Add flour and cook for a minute
Slowly whisk in your vegetable broth.
Making a roux and achieving the perfect consistency before adding in your broccoli and shredded cheese is the secret to it all. You won’t be getting spoonfuls of watered-down soup here or that horrible chunky stuff. Nope, the texture of this soup is sheer perfection.
If you’re in a rut of what to cook on a chilly weeknight, this broccoli and cheddar soup is your solution. It’s so good, it’ll become a winter staple in your home. Enjoy!
Let’s put this soup together! You will need:
Broccoli is rich in vitamins A, B6, and B12.
Onion helps to reduce the levels of cholesterol in your body.
Carrots are filled with beta-carotene, which supports eye health.
Vegetable broth is filled with fiber and supports your digestive system.
Cheddar cheese is high in protein and calcium.
Along with those ingredients, you will need unsalted butter, salt, pepper, flour, and milk.
Directions for this Creamy Cheese Broccoli Soup
Steps
In a medium size soup pot, melt 4 Tablespoons of unsalted butter. To the butter add 1 chopped onion, 1 sliced carrot, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Sauté for 5 minutes, mixing occasionally.
Add in 3 Tablespoons of flour, cook for another minute and pour in 4 cups of vegetable broth. Bring to a boil.
To the pot add in 3 1/2 cups of cut broccoli heads. Cook for 10-15 minutes, or until the broccoli becomes soft.
After broccoli has softened, pour in 1 cup of milk and add in 1 cup of shredded cheese. ( I used both mozzarella and cheddar)
Cook until the cheese completely melts, salt and pepper to taste. Enjoy!
How to Make Creamy Cheesy Cheddar Broccoli Soup Yum
Ingredients
- 4 Tbsp unsalted butter
- 3½ cups broccoli, chopped
- 1 large yellow onion, diced
- 1 carrot, sliced
- salt, to taste
- pepper, to taste
- 3 Tbsp flour
- 1 liter vegetable broth, (4 cups)
- 1 cup milk
- 1 cup shredded cheese, mozzarella or cheddar
Instructions
In a medium size soup pot, melt 4 Tablespoons of unsalted butter. To the butter add 1 chopped onion, 1 sliced carrot, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Sauté for 5 minutes, mixing occasionally.
Add in 3 Tablespoons of flour, cook for another minute and pour in 4 cups of vegetable broth. Bring to a boil.
To the pot add in 3 1/2 cups of cut broccoli heads. Cook for 10-15 minutes, or until the broccoli becomes soft.
After broccoli has softened, pour in 1 cup of milk and add in 1 cup of shredded cheese. ( I used both mozzarella and cheddar)
Cook until the cheese completely melts, salt and pepper to taste. Enjoy!
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