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 love quick, easy and delicious recipes and this is certainly one of them! My entire family will lick the soup bowls clean as broccoli cheese is one we all love and enjoy!
What a lovely sentiment! I wish someone had made me a cookbook for my wedding! Imagine the kind of tried and true family favorites to enjoy! This soup is a winner – I hope the newlyweds enjoy!
This is my kind of soup, easy and cheese, and packed with amazing flavours. You’ve given me a great idea, my little one doesn’t like broccoli, but adores cheese, l might get to trick her with it. I will definitely enjoy it!
I love this sweet story. I wish I could remember the first thing I made for my husband. The soup sounds so delicious and simple and easy! Thanks for sharing!
I love this idea – and what you wrote! It’s so cute that you remember the first homemade meal you shared together – I have absolutely no idea what ours was. I remember the first — and only — time my husband ever tried to cook for me, back when we were in college. One bad screw up and he’s never set foot in the kitchen again! 😉
That is such a sweet story – and of course you are right. That’s the moment to remember…
And the soup loos so good, and easy as well! You’re right – a good roux makes all the difference.
Thank you for those kind words! Yep – with a good roux you can take over the world.
Or something like that. 😉