Broccoli Cheddar Soup
A 30-minute hearty recipe for homemade Broccoli Cheddar Soup. Broccoli florets with carrots, onions and celery, loaded with cheese in a rich broth.
- 4 Tbsp unsalted butter
- 1 small onion, finely chopped
- 1 carrot, cut into thin strands
- 1 celery, chopped
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 3 cups raw broccoli florets, 1 head
- 32 oz chicken broth, 4 cups
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 2 cups mild cheddar cheese, or more to taste
- ½ tsp salt, or to taste
- ¼ tsp ground pepper, or to taste
Finely chop the onions and celery. Cut the carrots into small strands. Cut broccoli into small florets.
In a Dutch oven, saute 4 Tbsp butter and onions until the onions are tender. Add the celery and carrots into the pot and cook until vegetables are cooked.
Add minced garlic and saute until garlic is fragrant.
Pour in the water, add the broccoli and season with salt and pepper. Cook for about 5 minutes or until broccoli is tender.
In a bowl, whisk to gether the heavy whipping cream and milk with flour and add to the pot with the and cheese, cook over low/med heat.
Cook until cheese completely melts, stirring frequently.
This soup freezes well. Just freeze in a container and thaw completely before reheating.