Broccoli Cheese Soup
User Reviews
5.0
36 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
994 kcal
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Course
Main Course
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Cuisine
American
Broccoli Cheese Soup
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Cream, rich delicious Broccoli Cheese Soup loaded with broccoli is a delicious dinner made in one pot and ready in 30 minutes!
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Ingredients
- 8 Tablespoons unsalted butter (1 stick)
- 1 yellow onion chopped
- ½ cup all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups half and half
- 4 cups broccoli florets small or chopped broccoli
- 2 cups carrots grated
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon dry mustard
- 3 cups sharp cheddar cheese grated
- salt and pepper to taste
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Instructions
- In a dutch oven melt butter over medium-high heat.
- Add in onions to dutch oven and saute until soft and translucent, about 2-3 minutes.
- Add in flour while whisking to form a roux, cook for about 1 minute whisking often. Continue to whisk and pour in about half of the broth.
- Add in remaining broth, as well as the half and half, slowly whisking as you pour the broth and half and half into dutch oven.
- Cook for about 2-3 minutes, whisking often to get out all the lumps, add in paprika, garlic powder, dry mustard, salt and pepper. Whisk to combine.
- Remove from heat and transfer to a blender or food processor, this is optional, blend until smooth.
- Return the soup base to the dutch oven and add in broccoli florets and diced carrots.
- Reduce heat to medium-low and simmer for 15-20 minutes or until soup has thickened and the vegetables are fork tender, stir occasionally through cooking time.
- Add shredded cheddar cheese a handful at a time, stirring to incorporate after each handful.
- Season with extra salt and pepper as need and serve immediately.
Notes
- You can use substitute milk for a portion of the half and half. It might not be as rich, but still delicious and lightens it up!
- Tips for lumps: When you make the roux and add the broth, it’s important to whisk out all of the lumps. If there are some stubborn ones, you can blend it in a food processor or blender to smooth it out. I’ve added this step to the recipe card, but it’s optional.
- Seasoning: Depending on the brand of broth you use, you will want to adjust the salt. Some have higher sodium than others, so be sure to start with a small amount. You can always add more before you serve it.
- Broccoli: I love to use fresh broccoli florets in this recipe because it tastes great. You can substitute frozen, but you will want to thaw and drain it first. Also, I would wait to add it until the last 10 minutes of the simmering time. Otherwise, it might end up mushy.
- Lighten it up: You can substitute milk for part of the half and half for a lighter soup. It won’t be as rich, but it will still taste good!
- Leftovers: Store them in an airtight container, and they will keep well in the refrigerator for a few days. It will thicken as it cools, so when you warm it up, add a splash of milk or broth to loosen it up.
Nutrition Information
Show Details
Calories
994kcal
(50%)
Carbohydrates
44g
(15%)
Protein
43g
(86%)
Fat
74g
(114%)
Saturated Fat
46g
(230%)
Cholesterol
223mg
(74%)
Sodium
1487mg
(62%)
Potassium
1252mg
(36%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
16469IU
(329%)
Vitamin C
159mg
(177%)
Calcium
1140mg
(114%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 994 kcal
% Daily Value*
| Calories | 994kcal | 50% |
| Carbohydrates | 44g | 15% |
| Protein | 43g | 86% |
| Fat | 74g | 114% |
| Saturated Fat | 46g | 230% |
| Cholesterol | 223mg | 74% |
| Sodium | 1487mg | 62% |
| Potassium | 1252mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 16469IU | 329% |
| Vitamin C | 159mg | 177% |
| Calcium | 1140mg | 114% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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