Description
This comforting and hearty Broccoli Cheddar Soup is a timeless classic that brings the farm-fresh spirit to your kitchen. With a velvety base of half-and-half and chicken broth, this soup combines tender broccoli florets and sweet grated carrots with sharp, melted cheddar cheese. It is a quick, nutrient-dense meal perfect for busy weeknights, offering a rich and savory flavor that the whole family will love without any unnecessary additives.
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, diced finely
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
3 cups fresh broccoli florets, cut into 1/2-inch pieces
2 cups half-and-half
2 cups low-sodium chicken broth
1 cup fresh carrots, grated
1/2 teaspoon Dijon mustard
8 ounces mild yellow cheddar cheese, freshly shredded
Homemade croutons for serving (optional)
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic powder, salt, pepper, and flour, cooking for 1-2 minutes to toast the flour.
Slowly whisk in the chicken broth and half-and-half until smooth.
Add the broccoli and carrots, then simmer for 10-12 minutes until the vegetables are tender.
Stir in the Dijon mustard and remove from heat.
Gradually add the shredded cheddar cheese, stirring constantly until fully melted and creamy.
Serve warm, topped with homemade croutons if desired.
Notes
Always shred your cheese from a block rather than using pre-shredded bagged cheese for a much smoother melt. If the soup is too thick, add a splash of extra chicken broth until the desired consistency is reached.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg