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5 from 1 vote

Broccoli Cheddar Soup

Our Broccoli Cheddar Soup recipe is on the table in about 30 minutes. It’s the ultimate comfort food recipe that’s super cheesy, rich and creamy while being loaded with your families favorite vegetables!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: Broccoli Cheddar Soup, soup
Servings: 8 servings

Ingredients

  • 1/3 c butter
  • yellow onion diced
  • 2 tbsp garlic minced
  • 1/3 c all purpose flour
  • 2 c chicken stock
  • 3 c half and half
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 16 oz. broccoli florets chopped
  • 2 c medium cheddar cheese

Instructions

  • In a large Dutch oven, melt the butter. Once the butter has melted, add the diced onions and cook until translucent, about 3-4 minutes over medium heat. Next, add in the minced garlic and cook for about a minute until fragrant and softened. Add in the flour and cook for a few minutes to bake the flour taste off.
  • Reduce heat to medium-low and slowly pour in the chicken stock and half & half. You want to ensure that you are whisking the entire time to break up the roux (flour/butter mixture) so it blends nicely into the liquid. This helps to thicken the soup.
  • Add in the salt, pepper, mustard powder and garlic powder, giving it a stir to combine. All the soup to come to a low boil. It will thicken during this time.
  • Add in the broccoli and carrots. Simmer for about 20 minutes until the broccoli is nice and tender. Add in the cheese one cup at a time. Giving it a stir until all of the cheese has completely melted through. Repeat the process for the remaining cheese.

Notes

  1. The Cheese – it’s super important to hand grate the cheese! It melts so nicely.
  2. If you decide to use milk and want to thicken your soup, mix together 2 tablespoons of cornstarch with 3 tablespoons of milk or water until combined. While the soup is simmering pour the mixture in and stir to combine. Allow the soup to thicken, about 10-15 minutes.
  3. Whisk! You can’t over whisk as you are adding in the chicken stock and half & half. This is super important to get a nice smooth consistency.

Nutrition

Calories: 368kcal | Carbohydrates: 16g | Protein: 13g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 842mg | Potassium: 409mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1197IU | Vitamin C: 52mg | Calcium: 334mg | Iron: 1mg