Creamy Broccoli Cheddar Soup
User Reviews
4.9
993 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4 -
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Calories
600 kcal
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Course
Main Course
Creamy Broccoli Cheddar Soup
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This hearty broccoli cheddar soup is loaded with mouthwatering flavors, yet uses everyday ingredients and is ready in just 30 minutes!
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Ingredients
- 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 (I use a 12 oz bag of 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 (can substitute with about 1/2 tsp regular mustard)
- 1/4 tsp black pepper
- 2 cups cheddar cheese
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Instructions
- Add 1 Tbsp butter to dutch oven and heat over MED heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter to dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.
- Slowly pour in about a cup of chicken broth, whisking as you pour. Continue with remaining chicken broth and half and half, pouring slowly and whisking as your pour.
- Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain.
- Add broccoli and carrots and stir to combine. Add paprika, garlic powder, dry mustard, salt and pepper, stir. Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender. If soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up.
- Blend soup until desired texture is reached, using either immersion blender or by transferring soup to traditional blender.
- Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful. Taste soup and season with additional salt and pepper if needed.
- Serve hot with additional black pepper and shredded cheese on top if desired.
Notes
- Omit butter from the recipe, add onions, broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the slow cooker.
- Whisk flour and chicken broth together until no lumps remain, then add to slow cooker and stir to combine all ingredients.
- Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
- About 30 minutes before serving, add half and half and cheese, stirring well.
- Cover and continue cooking until cheese is melted.
- Blend to desired texture and serve.
- Press Saute and cook butter and onion until onions are soft.
- Add additional butter and flour, then whisk. Cook about 1 minute.
- Add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to pot. Pour in chicken broth.
- Secure lid and move valve to the sealing position. Set on Manual/Pressure cook on high for 8 minutes.
- Let the pressure release naturally, then stir in half and half and cheese until cheese is melted.
- Blend to desired texture and serve.
Nutrition Information
Show Details
Calories
600kcal
(30%)
Carbohydrates
23g
(8%)
Protein
22g
(44%)
Fat
47g
(72%)
Saturated Fat
29g
(145%)
Cholesterol
142mg
(47%)
Sodium
1298mg
(54%)
Potassium
713mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
7135IU
(143%)
Vitamin C
89mg
(99%)
Calcium
601mg
(60%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4-
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 23g | 8% |
| Protein | 22g | 44% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 142mg | 47% |
| Sodium | 1298mg | 54% |
| Potassium | 713mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7135IU | 143% |
| Vitamin C | 89mg | 99% |
| Calcium | 601mg | 60% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
993 reviews
Excellent
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