Broccoli Cheddar Soup
Broccoli Cheddar Soup is a classic soup that is great any time of the year. It's velvety-smooth, creamy, cheesy, and full of perfectly cooked broccoli and carrots.
Servings: 6 people
Calories: 893kcal
Cost: $15.63
Equipment
- large pot
- Wooden mixing spoon
- cutting board
- chef's knife
- Liquid measuring cup
- Measuring spoons
- cheese grater
Ingredients
- 12 Tablespoons unsalted butter
- 1 large yellow onion chopped
- ¾ cup all-purpose flour
- 6 cups chicken or vegetable broth
- 6 cups half and half
- 6 cups broccoli florets
- 3 cups grated carrots
- ¾ teaspoon paprika
- 1 ½ teaspoon garlic powder
- ¾ teaspoon dry mustard
- 4 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Melt butter in a large heavy-bottomed pot over medium-high heat.
- Stir in onions and saute until soft and translucent, about 2-3 minutes.
- Whisk in flour and cook for 1 minute while whisking constantly.
- Whisk constantly as you pour in the broth and half-and-half.
- Cook for about 2 minutes, often whisking to get out all the lumps.
- Whisk in paprika, garlic powder, dry mustard, salt, and pepper.
- Add in broccoli florets and carrots, and bring the mixture to a low boil.
- Reduce heat to medium-low and simmer for 15-20 minutes or until soup has thickened and the vegetables are fork-tender, stirring occasionally.
- Stir in the shredded cheese.
- Season the soup with salt and pepper as need and serve immediately.
Notes
If the soup is too thick, add a bit more broth or half-and-half to thin it out.
Nutrition
Serving: 2cups | Calories: 893kcal | Carbohydrates: 38g | Protein: 32g | Fat: 70g | Saturated Fat: 48g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1491mg | Potassium: 1145mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13698IU | Vitamin C: 105mg | Calcium: 859mg | Iron: 3mg