Broccoli Cheddar Soup
This broccoli cheese soup recipe is one of those dishes that is both comforting but also loaded with vegetables, which is a rare combo.
Servings 6
Calories 477kcal
Ingredients
- 3 tablespoon unsalted butter
- 2 tablespoon olive oil
- 2 cups sweet onion, diced small (1 medium onion)
- 1 cup carrots, diced small (2 large carrots)
- 4 garlic cloves, minced
- ⅓ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 3 cups whole milk
- 4 cups broccoli florets, finely chopped
- 1 teaspoon kosher salt + more to taste
- 1 teaspoon dry mustard powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded
Instructions
- Melt butter and olive oil in large stockpot or Dutch oven over medium heat. Add diced onion and carrot and cook for 5 minutes, or until onion is translucent. Add garlic and cook for another 30 seconds. Stir in flour and cook for another 1-2 minutes.
- Gradually whisk in chicken broth, milk and broccoli. Bring to boil and then reduce to simmer for 15-20 minutes, or until broccoli is cooked.
- Add salt, mustard powder, paprika and black pepper. Taste and adjust for seasoning.
- Add cheese and whisk until melted. Transfer soup to bowls, garnish with additional cheese, and serve immediately.
Notes
- Sautéing the onions, carrots and garlic before adding broth and roasted broccoli is just another additional flavor profile.
- Use quality chicken broth or vegetable broth if you want it vegetarian. Broth is a huge component in the soup.
- Finely chop the broccoli so you have a ton of small bites throughout and it cooks through.
- Don’t use pre-shredded cheese. It doesn't taste as good and also has additional ingredients that you don't need.
Nutrition
Serving: 1g | Calories: 477kcal | Carbohydrates: 16g | Protein: 28g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 75mg | Sodium: 585mg | Potassium: 81mg | Fiber: 1g | Sugar: 7g