Broccoli Cheddar Soup
Cheddar cheese, fresh broccoli florets, grated carrots, onions, broth, heavy cream, a spice mixture, and butter make up this incredibly creamy and cheesy recipe.
Ingredients
- 4 tablespoons butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 4 tablespoons all purpose flour
- 2 1/2 cups chicken or vegetable broth
- 2 medium carrots grated
- 3 cups broccoli florets cut into small bite size pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dry mustard
- 2 cups heavy cream
- 2 cups cheddar cheese shredded
Instructions
- Melt the butter in a dutch oven or large pot over medium heat.
- Cook the chopped onion until it softens and becomes translucent.
- Next, add the minced garlic and saute for about a minute until the garlic becomes fragrant.
- Create a roux by adding the flour to the butter, onion, and garlic mixture. As you stir, the mixture will thicken and bubble.
- Slowly pour in the broth while stirring to prevent lumps. Next, add broccoli florets and the grated carrots. Combine well until the broccoli and grated carrots are nicely incorporated with the roux and the broth.
- Stir in the salt, pepper, paprika, and dry mustard.
- Pour the heavy cream into the pot at medium-high heat. Simmer for about 15 minutes until the broccoli florets and grated carrots are tender and cooked through. Every few minutes stir the soup so that it does not stick to the bottom of the pot.
- Lastly, stir in the shredded cheddar cheese.
- Serve alongside a fresh baguette or garlic bread.
Notes
You are welcome to use frozen broccoli. If you choose to do so, cook the broccoli following the package's cook/steam instructions. Next, drain the broccoli of any excess water before adding it to the soup. Using frozen florets instead of fresh ones will decrease the cook time by a few minutes.