The Best Broccoli Cheddar Soup

Name: The Best Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings (2 cups each)
Ingredients: 1 yellow onion; 1 lb. broccoli; 2 carrots; 4 Tbsp butter; 4 Tbsp all-purpose flour; 2 cups chicken broth; 2 cups whole milk; ½ tsp smoked paprika; ¼ tsp garlic powder; ¼ tsp freshly cracked black pepper; ⅛ tsp cayenne pepper; 6 oz. sharp cheddar, shredded

User Reviews

4.9

234 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings (2 cups each)
Calories
434 kcal
Course
Side Dish, Soup, Dinner
Cuisine
American

The Best Broccoli Cheddar Soup

Nancy Wheeler

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This easy Broccoli Cheddar Soup recipe is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup.

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Ingredients

Servings

1 yellow onion $0.52
1 lb. broccoli $1.49
2 carrots $0.23
4 Tbsp butter $0.52
4 Tbsp all-purpose flour $0.04
2 cups chicken broth $0.24
2 cups whole milk $0.75
½ tsp smoked paprika $0.05
¼ tsp garlic powder $0.02
¼ tsp freshly cracked black pepper $0.02
⅛ tsp cayenne pepper $0.02
6 oz. sharp cheddar, shredded $1.27

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Instructions

Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.
Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
Pour in chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
Turn the heat down to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a simmer.
Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.
Test a piece of carrot or broccoli to make sure it's to your desired tenderness. If not, simmer a bit longer.
Turn the heat to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted.
Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).