It's a creamy soup with shredded carrots, tender broccoli florets, and a cheesy flavor.
The flavor is amazing and it will warm you right up during cold winter weather.
THE BEST BROCCOLI CHEDDAR CHEESE SOUP RECIPE
I got this recipe from my sister. I've made just a few changes to adjust to my liking.I love to pair it with homemade bread bowls, a crusty bread, or breadsticks.
Broccoli and cheese is a delicious combination. It is the ultimate comfort food. It's a great recipe for soup season.
Once you've made this soup, go try out this broccoli cheddar chicken in the crockpot.
↓ ↓ ↓ PIN IT ↓ ↓ ↓
↑ ↑ ↑ PIN IT ↑ ↑ ↑
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my full disclosure policy for details.
BROCCOLI CHEDDAR SOUP INGREDIENTS
Full printable recipe and ingredient quantities are at the end of the post.
- butter
- yellow onion, chopped
- garlic, minced
- all purpose flour
- half and half
- chicken broth (or water and chicken bouillon)
- nutmeg
- bay leaves
- carrots, shredded
- fresh broccoli florets
- cheddar cheese, grated
- salt
- black pepper
- cornstarch (optional for additional thickening)
I buy pre-shredded carrots - this saves time and makes it easy.
I prefer to hand grate the cheese. Pre-shredded cheese comes with a coating that prevents it from sticking back together. It will work. I have used it. However, freshly grated cheese melts better.
I typically use mild cheddar cheese, but you could also use medium or sharp cheddar cheese, whatever you prefer or have on hand.
I prefer using fresh broccoli. I cut off the florets. I don't care for the broccoli stalks, so I try to trim the majority of them.
HOW TO MAKE EASY CHEDDAR BROCCOLI SOUP
This classic soup is pretty easy to make. I've come up with a few shortcuts to make it even quicker.(This is one of those dinners I made, then realized I should write a blog post about it. I apologize for the lack of step-by-step pictures.)
The first shortcut is to use pre-shredded carrots. It's so much easier and faster than peeling and then shredding a carrot.
The second shortcut is the process in which I make the soup.
We are going to do two things simultaneously. Pre-cook the veggies & make the soup base.
To start, bring a pot of water to a boil. Add the shredded carrots and broccoli and cook for 6 minutes. Drain.
While the water is coming to a boil, and the veggies are cooking, we will make the soup base.
To do this melt the butter in a large soup pot over medium-low heat. Add the chopped onion and cook until tender. Add the garlic and cook an additional minute.
Next stir in the flour and cook for 1 minute.
Stir in the half and half, the chicken broth, the nutmeg and the bay leaves. Bring the liquid to a low simmer. Allow to simmer until the veggies are done. If the veggies get done first, simmer 5 minutes or so.
Add in the drained vegetables.
Stir in the shredded cheddar cheese.
Season with a little salt and pepper as desired.
The melted cheese should thicken the soup.
However, I like my soup thicker than most. So I'll mix up a slurry of cornstarch and water, add it to the boiling soup for a minute or two.
This step is optional and dependent upon how thick you'd like your soup to be.
Serve immediately.
Store leftovers in an airtight container in the refrigerator.
WHY BOTHER PRECOOKING THE VEGGIES?
Two reasons.
First, it is a faster way to make the soup.
Second, I've tried adding the broccoli directly to the soup, bringing it to a boil and cooking it that way. I don't like the way the broccoli turns out. It doesn't seem to get tender, even after a much longer cooking time.
The broccoli is the star of this recipe. I prefer it cooked to perfection.
MORE SOUP RECIPES
Don't forget to pin it!!
0 comments