Broccoli Cheddar Soup

4.78 from 9 votes

Easy and quick Broccoli Cheddar Soup serves a warm meal to the tables in only 30 minutes. This soup is creamy, cheesy, and absolutely delicious with a bowl of comfort. Serve it with crusty bread for lunch or dinner.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American Recipes

Keyword: Broccoli Cheddar Soup

Servings: people

Author: Bee Yinn Low

Ingredients

1/4 cup unsalted butter melted
1/2 white onion diced
3 tablespoons all-purpose flour
1 cup heavy cream
2 1/2 cups chicken broth
1/2 pound broccoli florets cut into bite size
1 cup carrot julienned
2 cups shredded cheddar cheese
salt to taste
ground black pepper to taste
paprika optional

US Customary - Metric

Instructions

Heat a soup pot over medium-high heat. Melt the butter in the pot, then add the diced onion and sauté for 2 minutes until lightly browned and aromatic. Stir in the all-purpose flour and cook for 1 to 2 minutes.
Whisk in the heavy cream and chicken broth. Stir the soup constantly with a wooden spoon to prevent the flour from sticking to the bottom.
Add the broccoli and carrots, then bring the soup to a simmer. Continue cooking over low heat for 15 to 20 minutes, until the broccoli and carrots are softened and cooked through.
Season the soup with salt and ground black pepper. Blend half of the soup until smooth, then return it to the pot. Add the cheddar cheese and stir until it melts.
Serve immediately, garnished with additional cheddar cheese and a sprinkle of paprika on top, if desired.

Video

Notes

Recipe Source: The Girl Who Ate Everything

Tips:

Keep stirring the flour, so it won't burn or stick to the bottom.
Constantly stir the soup while adding heavy cream and chicken stock, to keep it lump-free.
You may either enjoy the soup with small chunks or smooth it out with a blender or a food processor.
Serve the soup with paprika sprinkled on top to give the soup a spicy kick.

Nutrition