Broccoli Cheese Soup
Broccoli Cheese Soup is creamy with just the right amount of onion, broccoli, carrots and cheese. This soup is simple to put together and tastes amazing!
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What I love about this Broccoli Cheese Soup is how easy and fast it is. It comes together on the stove in a short amount of time and is so flavorful and creamy. It makes a great week night dinner because it doesn’t require you to be over the stove for very long.
Ingredients Needed for Broccoli Cheese Soup:
Butter
White onion
Flour
Chicken broth
Broccoli
Carrots
Salt
Garlic powder
Ground mustard
Paprika
Black pepper
Half and Half
Cheddar cheese
Instructions for Broccoli Cheese Soup:
In a stock pot or large pot on the stove, melt the butter over medium heat. Then, sauté the diced onion in the melted butter until onions are translucent.
Whisk in the flour to make a roux.
Next, whisk in the chicken broth. Then, add the broccoli and carrots. Simmer, stirring frequently so ingredients do not burn. Cook until broccoli and carrots are tender.
Then, add the half n’ half and spices. Heat through without boiling.
Add the grated cheddar cheese a handful at a time and allow the cheese to melt. Serve with extra grated cheese, if desired. Easy and delicious!
When you are chopping your vegetables make sure to get the carrots thin and the broccoli into small pieces for consistent and timely cooking. Sharp knives help in cutting and slicing precisely.
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Broccoli Cheese Soup
A cheesy, flavorful soup loaded with broccoli and carrots.
Ingredients
- 5 Tbsp. butter
- ¼ cup white onion chopped
- ¼ cup flour
- 1 can chicken broth
- 2½ cups broccoli cut into bite sized pieces
- 1½ cups carrots sliced thinly
- ½ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. ground mustard
- ¼ tsp. paprika
- ¼ tsp. black pepper
- 2 cups half n' half
- 1½ cup cheddar cheese grated
Instructions
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In a stock pot on medium heat, melt the butter. Add the diced onion and cook until translucent. Whisk in the flour.
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Whisk in the chicken broth. Add the chopped broccoli, sliced carrots and bring to a boil. Then reduce the heat to simmer. Cook until the vegetables are fork tender, about 25-30 minutes.
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Add the half n' half, salt, garlic powder, ground mustard, paprika, and black pepper. Stir to combine and let the soup re-heat. Do Not Boil.
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Add the cheese a handful at a time, letting it melt between handfuls.
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Serve with additional cheese if desired. Enjoy!
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This is my family’s favorite soup! Thank you for another great recipe!
That makes me so happy to hear! Thanks for letting me know. Have a wonderful day!