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Broccoli Cheddar Soup

A cozy and nutrient-packed soup made with fresh broccoli, sharp cheddar cheese, and aromatic vegetables, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 Tablespoons Butter (divided) Split into two parts: 4 tablespoons for sautéing vegetables and 4 tablespoons for roux.
  • 1 large Onion (finely diced)
  • 1 large Carrot (shredded or finely diced)
  • 3 cloves Garlic (minced)
Thickening Agent
  • 1/2 cup Flour (or cornstarch) Use for roux.
Broth and Spices
  • 3 cups Chicken Broth Use 2 1/2 cups for a thicker soup.
  • 1 teaspoon Dried Mustard Powder
  • 1/4 teaspoon Cayenne Pepper
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
Vegetables
  • 3 cups Broccoli (chopped)
Creaminess and Cheese
  • 2 1/2 cups Half-n-Half
  • 3 cups Sharp Cheddar Cheese (grated) Add slowly for best melting results.
  • 1/4 teaspoon Red Pepper Flakes (optional) For garnishing.
  • Garlic Butter Homemade Croutons (optional) For serving.

Method
 

Preparation
  1. Heat a large pot over medium heat. Add 4 tablespoons of butter and melt completely.
  2. Add finely diced onions and shredded carrots. Cook for 7-8 minutes, stirring often, until tender and fragrant.
  3. Add minced garlic and sauté for 1 minute.
Making the Soup
  1. Add remaining 4 tablespoons of butter and let melt.
  2. Stir in the flour to create a roux.
  3. Gradually add chicken broth while whisking to prevent lumps.
  4. Stir in dried mustard powder, cayenne pepper, salt, and pepper.
  5. Add chopped broccoli and half-n-half. Simmer for about 20 minutes until broccoli is softened.
  6. Slowly add sharp cheddar cheese, stirring well after each addition to ensure it melts completely.
  7. Taste and adjust seasoning as needed.
Serving
  1. Serve hot, garnished with optional red pepper flakes or homemade croutons, or alongside crusty bread.

Notes

For a lighter version, substitute half-n-half with milk and reduce butter. Use fresh broccoli for better texture and flavor.