Broccoli Cheddar Soup
This broccoli cheddar soup recipe makes the perfect comfort meal that tastes so much better when made from scratch. The creamy, cheesy broth is loaded with delicious broccoli florets and the flavor combination is incredible!
Ingredients
- 1 small onion finely chopped
- 1 carrot cut into thin strands
- 1 celery chopped
- 4 Tbsp unsalted butter
- 2 garlic cloves minced
- 32 oz chicken broth 4 cups
- 3 cups raw broccoli florets 1 head
- ½ tsp salt or to taste
- ¼ tsp ground pepper or to taste
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 2 Tbsp all-purpose flour
- 2 cups mild cheddar cheese or more to taste
Instructions
- Finely chop the onions and celery. Slice the carrots into thin matchsticks, and cut the broccoli into small florets.
- In a Dutch oven, melt 4 tablespoons of butter and sauté the onions until soft. Add the celery and carrots, and cook until the vegetables are tender.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the broth, add the broccoli, and season with salt and pepper. Simmer for about 5 minutes, or until the broccoli is tender.
- In a separate bowl, whisk together the heavy cream, milk, and flour. Add this mixture to the pot and cook over low to medium heat.
- Turn the heat down to low and make sure the soup isn’t bubbling, and add in the cheese one cup at a time, stirring it in.
- Enjoy, friends!
Notes
- When cooking this soup, it is important to watch the heat. You don’t want to burn the vegetables and even more importantly, you want the heat on low when adding the cheese. If the heat is too high, then the cheese will curdle and ruin the entire soup.
- Storage. Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Reheat. Reheat on the stovetop in a pot over low-medium heat until warmed through.
- Freeze. Add the cooled soup to a freezer-safe container and freeze for up to 3 months: Reheat: Thaw the soup in the fridge overnight and reheat in a pot on low-medium heat.