Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 tbsp Butter (divided); 1/2 Yellow Onion (chopped); 3 cloves Garlic (minced); 1/3 cup Flour (all purpose ); 2 cups Chicken Broth; 2 cups Half and Half (can use milk for a lighter soup); 1/4 cup Celery (finely chopped); 1/2 cup Carrots (julienned, I used matchstick carrots from the grocery store ); 8 oz Broccoli (can use fresh or frozen florets); Salt and Pepper (to taste); 1/4 tsp Cayenne (add more or less depending on spice preference); 1/4 tsp Smoked Paprika; 1/4 tsp Dry Mustard; 1/4 tsp Nutmeg; 2 cups Sharp Cheddar Cheese (freshly grated)

6 steps

Prep:15minCook:30min

Creamy and flavorful soup loaded with cheddar and broccoli! No need to go to Panera when you can make this delicious soup at home.

Updated at: Mon, 17 Jun 2024 08:40:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories592.5 kcal (30%)

Total Fat46.7 g (67%)

Carbs21.7 g (8%)

Sugars7.9 g (9%)

Protein23.3 g (47%)

Sodium1167.2 mg (58%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 Tbspbutter

0.5yellow onion

⅓ cupFlour

2 cupschicken broth

2 cupsHalf and Half

can use milk for a lighter soup

¼ cupcelery

finely chopped

½ cupCarrots

julienned, I used matchstick carrots from the grocery store

8 ozBroccoli

can use fresh or frozen florets

¼ tspCayenne

add more or less depending on spice preference

¼ tspsmoked paprika

¼ tspdry mustard

¼ tspnutmeg

2 cupssharp cheddar cheese

freshly grated

Instructions

Step 1

Heat 1 tbsp of butter in ducth oven or large saucepan over medium heat. Add onions and garlic and cook for about 3-4 minutes until soft and translucent.

Step 2

Add the remaining 3 tbsp of butter. Once the the butter has melted, sprinkle in flour. Mix together and continue mixing frequently for 2 minutes until combined and slightly golden in color.

Step 3

Pour in chicken broth and stir. Pour in half and half. Cook for 2 minutes, stirring occasionally to get rid of any clumps.

Step 4

Add celery, carrots, and broccoli, salt and pepper to taste, cayenne, smoked paprika, dry mustard, and nutmeg. Stir to combine. Cook over low heat for about 20 minutes until vegetables are fork tender.

Step 5

Optionally, you can blend soup for a smoother texture by immersion blending right in the pan or adding the soup to a blender.

Step 6

Stir in cheddar cheese until melted and well combined. Serve with crusty bread.

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