Easy Broccoli Cheddar Soup
User Reviews
4.8
Easy Broccoli Cheddar Soup
Description
Easy Broccoli Cheddar Soup features chopped onion and garlic sautéed in butter to build a flavorful base. Flour is cooked with the aromatics to form a roux, then gradually combined with chicken stock and half-and-half, creating a creamy soup base seasoned with mustard, garlic powder, and vegetable stock powder. Fresh broccoli florets and grated carrots are simmered until soft, creating a mild vegetable texture throughout. Finally, sharp cheddar cheese is stirred in for creaminess and tang. This method produces a thick, smooth consistency balanced by the fresh vegetables and sharp cheese.
The flavors develop gently during simmering, with the cheddar adding richness and the seasonings enhancing the savory profile without overpowering the vegetables. The tender broccoli and carrots contribute mild sweetness and texture contrast. The soup is designed as a simple, creamy option that pairs well with bread rolls for a filling meal.
Adding cornstarch mixed with water or milk can thicken the soup even more if desired. Adjust seasoning to taste before serving to suit personal preferences. The recipe yields a balanced soup suitable for serving warm as a starter or light main dish.
Ingredients
- ⅓ cup butter
- 1 yellow onion chopped
- 4 cloves garlic finely chopped or minced
- ⅓ cup all-purpose flour or plain flour
- 2 cups chicken stock good-quality, low sodium
- 3 cups half-and-half or evaporated milk or regular milk
- ¾ teaspoon salt or more to your taste
- ½ teaspoon black pepper or more to your taste, cracked
- 1 teaspoon vegetable stock powder or chicken bouillon powder
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 pound broccoli cut into small pieces, florets
- 2 large carrot peeled and grated
- 2 cups cheddar cheese low fat, sharp
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes or until golden brown.
- Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
- Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
- Serve with bread rolls!
Notes
- Add 1-2 tablespoons of cornstarch mixed with 3 tablespoons of water or milk during simmering to thicken the soup further, if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 63mg | 21% |
| Sodium | 622mg | 26% |
| Potassium | 332mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3.969IU | 0% |
| Vitamin C | 54mg | 60% |
| Calcium | 242mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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