Broccoli Cheddar Soup
This Broccoli Cheddar Soup is rich, cheesy, and loaded with tender broccoli and carrots in a creamy base. Perfect for a cozy, satisfying meal, it’s best topped with an extra sprinkle of freshly grated cheddar for a finishing touch.
Servings 6 cups
Ingredients
- 5 Tbsp unsalted butter
- 1 medium yellow onion diced 1 cup
- ⅓ cup 40g all-purpose flour
- 1 ½ cups 355 ml whole milk
- 2 cups 475 ml low sodium chicken broth
- 1 ½ cups 355 ml heavy cream
- 4 cups 270g broccoli florets¹ cut into small pieces
- ⅓ cup 35g peeled grated carrot (1 grated carrot )
- 8 oz 225g sharp cheddar cheese + additional for topping
- 1 tsp salt plus more to taste
- ½ tsp sugar
- ½ tsp ground black pepper plus more to taste
- ½ tsp ground mustard
- ½ tsp onion powder
- ½ tsp garlic powder
Instructions
- Place the butter in a large soup pot or Dutch oven over medium heat and let it melt. Add the diced onion and cook for about 5 minutes, or until it’s softened and translucent.
- Sprinkle the flour over the butter and onion mixture, then whisk until smooth and free of lumps. Gradually add the milk, whisking continuously, until the mixture is well combined and thickened.
- Add the chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard to the pot. Whisk everything together until well combined. Bring the mixture to a boil over medium-high heat, stirring often. Once it boils, reduce the heat to a simmer and cook until it thickens.
- Carefully transfer the soup in batches to a blender, or use an immersion blender for convenience. Blend until you achieve your preferred consistency.
- Add the grated cheese and stir until melted, keeping the heat on low. Taste and adjust with more salt and pepper if needed, then serve warm.