Broccoli Cheese Soup
Broccoli cheese soup is a classic comfort food that’s perfect for those chilly days when you want something warm and filling. This creamy soup is a great way to get your daily dose of vegetables and it’s easy to make with simple ingredients that you probably already have in your pantry.
To start, you’ll need to sauté onions and carrots in butter until they’re tender. Then, you’ll add garlic and flour to make a roux. The roux will help thicken the soup and give it a creamy texture. Next, you’ll add low-sodium chicken stock and half & half (or whole milk) and stir until it’s smooth.
Now it’s time to add the star of the show, the broccoli. You’ll want to chop the broccoli into small bite-sized pieces so that it cooks evenly. Add the broccoli to the pot along with seasonings like salt, pepper, dry mustard, and paprika. These seasonings will give the soup a nice flavor and balance out the sweetness of the carrots.
Let the soup simmer for 15 to 25 minutes until the broccoli is tender. Once the broccoli is cooked, turn off the heat and add the shredded cheddar cheese. Stir the cheese until it’s melted throughout the soup. Adjust the seasoning to taste with more salt and pepper if needed.
Serve the soup hot with some crusty bread or crackers on the side. You can also add some croutons or bacon bits on top for some extra crunch. This soup is perfect for a quick weeknight dinner or a lazy weekend lunch. It’s also a great way to use up any leftover broccoli you may have in your fridge.
Broccoli cheese soup is a delicious and nutritious soup that’s easy to make with simple ingredients. It’s a great way to get your daily dose of vegetables and it’s perfect for those chilly days when you want something warm and comforting. Give this recipe a try and enjoy a bowl of creamy goodness!
Broccoli Cheese Soup
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and finely chopped
- 2 teaspoons garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low sodium chicken stock
- 2 cups half & half, (or 2 cups whole milk)
- 2 large heads of broccoli, chopped into small bite sized pieces
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- ¾ teaspoon sweet Hungarian paprika
- ½ teaspoon freshly ground black pepper
- 2 ½ cups sharp cheddar cheese, shredded
In a large stockpot melt 4 tablespoons of unsalted butter over medium heat. Add the onions and carrots, sauté until tender about 5-10 minutes. Add the garlic and sauté for an additional 2-4 minutes. Add the flour and stir until golden. Add the chicken stock and Half & Half, stir until smooth.
Add the chopped broccoli and seasonings; salt, pepper, dry mustard, and paprika, stir to combine. Bring to a low boil, then reduce heat to low and simmer for 15 to 25 minutes until broccoli is tender. Turn the heat off and add the cheddar cheese, stirring until melted throughout. Adjust salt and pepper to taste.