Broccoli Cheddar Soup
This warm, comforting bowl of soup shines with flavors broccoli, carrots, and of course, cheddar.
Just a few ingredients
How to Make Broccoli Cheddar Soup
This recipe is quite simple to prepare. Prep includes dicing the white onion and chopping up the broccoli. Pre-portion out the remaining ingredients (mise en place) to make the cooking process super smooth.
First you’ll sauté the diced white onion to soften it and bring out its delicious, sweet flavor. Then you’ll want to create a roux: a combination of fat and flour. Whisking in the half and half will create a thick and creamy texture, and then you’ll add chicken or vegetable broth to create a thick, flavorful soup base.
The soup simmers with broccoli and shredded carrot added, and at the end of the process the cheese is added. I prefer deli style American cheese. You can get this sliced at the deli counter at your local grocery store, or Kraft makes a “deli deluxe” version, which is very close. Do not use Kraft Singles, as this is not true American cheese and will not melt properly.
Serving Broccoli Cheddar Soup
To serve, portion out the soup into bowls (this recipe makes 4 servings) and top with freshly shredded sharp cheddar cheese. This step is optional, but I think it makes this soup pretty and extra special. This recipe is pictured with a parsley garnish too, which is also totally optional and not included in the ingredients list.
Great pairings with broccoli cheddar soup include crackers, toast, and even a bread bowl, if you’re wanting that classic café experience.
until next time. x
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Broccoli Cheddar Soup
A warm, comforting bowl of broccoli cheddar soup – perfect for cold nights!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1/4 cup unsalted butter
- 1/2 medium white onion, diced
- 1/4 cup All Purpose flour
- 1 cup half and half
- 2 cups chicken or vegetable broth
- 1 lb fresh broccoli, cut into small florets
- 1 cup shredded carrot
- 1/4 lb american cheese, sliced from the deli
- sharp cheddar cheese, freshly shredded
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the diced onion and sauté, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- Add the flour to the pot and stir to combine, making a roux.
- Stirring constantly, pour in the half and half 1/4 cup at a time, making sure it is fully incorporated.
- Add the chicken broth, broccoli and carrot and stir to combine.
- Reduce heat to low and simmer for 20 minutes.
- Tear the sliced american cheese into smaller pieces and add to the soup, stirring to melt the cheese.
- Serve warm and topped with freshly shredded sharp cheddar cheese to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove
- Cuisine: American
I had never tasted “cheese-based” soups until I visited the US and since then I have been hooked. They are very comforting soups and give such a rich taste, very classy. And broccoli cheddar? What a great combination made in heaven.
This is my favorite soup on rainy days. I’m not huge on cheese-based soups (and anything from a can? Absolutely not), but this one has stuck with me through the years. Until I made it at home I never realized it was more broth than cheese, which helped win me over. Ha!
I’m such a sucker for love stories. 🙂 What a terrific idea – a cookbook with words of relationship wisdom and advice – I love it!!! Almost as much as I love Broccoli Cheddar Soup. LOL. No, I’m serious, it’s my favourite type of soup. Have you tried using the stalks of the broccoli in your soup? I hate to discard anything at all, so I usually trim the bottom of the stalk, use my carrot peeler to take away the outer layer, slice the stalk into 1/4 inch rounds and cook them in some salted boiling water until fork tender. Then, I toss them in the soup along with the florets when ready. It’s a great way to use up the stalks and to get more broccoli flavour for your money. 🙂
What a fabulous suggestion! I actually usually just purchase the crowns alone, but I think I might try your idea the next time I make this. Thank you!
I love the idea of a marriage Cookbook! When I got married everyone at the shower gave me advice- some was silly some was serious. A lot was about food was the way to a man’s heart. It was all sweet but I would have loved a marriage Cookbook. I’m sure the bride and groom love the soup. It looks so good I’m going to makw it for my family this weekend.
I bet the cookbook idea would work for a big anniversary! I think I’m going to do it for myself next year. I hope you enjoy the soup. It’s definitely one of my favorites.
I love broccoli cheddar soup! Let me tell ya, this looks like the creamiest broccoli cheese I have ever seen! It definitely going on my meal rotation!!
Thank you! All you need is a good roux to get some of the thickest, creamiest, awesome..est soups! I hope you enjoy it.
I love the cookbook idea! What a perfect present. And who wouldn’t love broccoli cheddar soup?!
I know, right? It’s such a great idea! I wish I had done that for my wedding. Thank you!
I LOOOOVE broccoli cheddar soup… and somehow I’ve never cooked it myself! I’ll have to change that! And I love the cookbook as a wedding gift idea– so adorable. I wish I could remember the first meal I shared with my hubs (oops!)
Ha! My experience was unique – I barely cooked at all, much less from scratch, before Kevin and I moved in together. So in a way he’s the reason I’m a food blogger now!
Thank you for the kind words!