Broccoli Cheese Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
This Broccoli Cheese Soup begins by sautéing chopped onions in butter, then whisking in flour to form a roux. Gradually adding chicken or vegetable broth and half and half creates a creamy base. Seasoning with paprika, garlic powder, and dry mustard enhances the savory depth. The soup can be blended to a smooth texture or left slightly chunky before adding fresh broccoli florets and grated carrots.
Simmering allows the vegetables to soften without becoming mushy, preserving their bite and color. Adding sharp cheddar cheese in increments creates a rich, cheesy finish that thickens the soup slightly. Salt and pepper are adjusted to taste depending on broth sodium levels.
This soup works well as a comforting lunch or starter. Fresh broccoli adds vibrancy, but frozen can be used if thawed and drained. The recipe offers flexibility to substitute some half and half with milk for a lighter option, though the richness will vary.
Leftovers store well refrigerated and can be reheated with a splash of milk or broth to loosen the texture if thickened.
Ingredients
- 8 Tablespoons butter 1 stick, unsalted
- 1 yellow onion chopped
- ½ cup all-purpose flour
- 4 cups chicken broth or vegetable broth
- 4 cups half and half
- 4 cups broccoli small or chopped broccoli, florets
- 2 cups carrot grated
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder dry
- 3 cups cheddar cheese grated, sharp
- salt to taste
- black pepper to taste
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
- Whisk well when adding broth to the roux to avoid lumps; blending the soup is optional for smoothness.
- Adjust salt carefully, considering the broth’s sodium content.
- Use fresh broccoli florets for best texture; frozen broccoli should be thawed and drained before use.
- Substitute some half and half with milk for a lighter soup; richness will decrease accordingly.
- Store leftovers in an airtight container; reheat with added milk or broth to loosen if thickened.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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