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A comforting and creamy broccoli cheddar soup made with simple ingredients and ready in about 30 minutes. Rich, cheesy, and perfect for a cozy meal.

Ingredients

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  • 1 tbsp butter
  • 1 medium yellow onion, finely chopped
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 12 oz fresh broccoli florets, roughly chopped
  • 2 carrots, peeled and chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dry mustard (or 1/2 tsp regular mustard)
  • 1/4 tsp black pepper
  • 2 cups shredded cheddar cheese

Instructions

  1. Melt 1 tbsp butter in a Dutch oven over medium heat; add finely chopped onion and cook until translucent and soft, about 2–3 minutes.
  2. Add 1/4 cup salted butter; once melted whisk in 1/4 cup all-purpose flour and cook, stirring, about 1 minute to form a roux.
  3. Slowly pour in half the chicken broth while whisking to avoid lumps, then add the remaining chicken broth and the half and half, whisking as you pour.
  4. Cook and whisk the mixture until it thickens and is smooth, about 1–2 minutes.
  5. Add chopped broccoli, carrots, paprika, garlic powder, dry mustard, salt, and black pepper; reduce heat to low or medium-low and simmer gently for 10–15 minutes until vegetables are tender, adding a splash of broth or half and half if too thick.
  6. Blend the soup to desired consistency using an immersion blender or in batches in a regular blender (optional).
  7. Stir in shredded cheddar cheese in handfuls, stirring after each addition until fully melted; taste and adjust seasoning as needed.

Notes

Soup can be made in a slow cooker or Instant Pot with specific instructions., For slow cooker: skip butter, add onions, broccoli, carrots, salt, and spices to slow cooker; whisk flour into chicken broth and pour in; cook on low 6-8 hrs or high 3-4 hrs; stir in half and half and cheese about 30 minutes before end; blend before serving., For Instant Pot: sauté butter and onions, add rest ingredients, cook high pressure 8 minutes, natural release, stir in half and half and cheese, blend if desired., To thicken soup further, add a paste of butter and flour or a cornstarch slurry., Cheese should be shredded from block for best melt and flavor., Broccoli can be fresh or frozen (thawed and drained)., Soup can be stored in fridge up to 3 days; for freezing, omit dairy and add fresh dairy when reheating., Serve with crusty bread, Caesar salad, or ham and cheese sliders for a complete meal., Optional mix-ins: bacon bits or diced ham for smoky flavor; can substitute vegetable broth for vegetarian option or try different cheeses like Monterey Jack or Parmesan.

Nutrition

Find it online: https://margorecipes.com/creamy-broccoli-cheddar-soup-the-chunky-chef/