This ultra creamy homemade broccoli and cheese soup is made with a simple broth and a dash of smoky flavor for a comforting appetizer, snack, or main dish.
HOW TO MAKE BROCCOLI AND CHEESE SOUP
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a Dutch oven (or a similarly large, deep pot), melt the butter, then toss in the onion. Cook a few minutes until the onions are soft, then add in the garlic and cook for a minute more.
Step 2 – Add the flour to the pot and then whisk until the flour has absorbed the butter and the mixture has turned a tan color.
Step 3 – While continuing to whisk, pour in a bit of the chicken broth. Mix until the flour has absorbed it, then pour in a little bit more chicken broth. Work slowly and repeat this step until all of the chicken broth has been added to the pot.
Step 4 – Like the chicken broth, slowly add in the half and half cream while whisking, working in small pours until all the cream has been added.
Step 5 – Bring soup to a simmer and season with salt, ground mustard, smoked paprika, and some pepper (to taste). Once the sauce is bubbling, allow it to simmer for a few minutes.
Step 6 – Toss the broccoli and carrots into the pot and give everything a good stir. Bring the mixture to another boil and then allow it to cook, uncovered, for about 20 minutes, stirring occasionally.
Step 7 – Remove sauce from heat and add the cheese, then mix well.
Step 8 – Serve and enjoy!
INGREDIENTS
- 1/2 cup unsalted butter
- 1 large yellow onion, chopped
- 1 tablespoon fresh minced garlic
- 1/3 cup all-purpose flour
- 2 1/2 cups low sodium chicken broth
- 2 1/2 cups half and half cream
- 1/2 teaspoon ground mustard
- 1/2 teaspoon smoked paprika, (optional)
- 1 pinch black pepper
- 1 pound broccoli, cut into bite-sized pieces
- 1/2 cup shredded carrots
- 2 cups shredded cheddar cheese, plus more for garnish (optional)
INSTRUCTIONS
- In a Dutch oven over medium heat, melt butter. Add yelllow onions and cook, stirring frequently, until soft, about 3 minutes.1/2 cup unsalted butter,1 large yellow onion,1 tablespoon fresh minced garlic
- Add garlic and cook 1 minute more.
- Whisk in flour and continue to cook, stirring constantly, until flour has absorbed butter and has turned a tan color, about 5-7 minutes.1/3 cup all-purpose flour
- Continuing to whisk, pour in a little bit of the chicken broth and allow the flour to absorb it. Once absorbed, pour in a little bit more chicken broth and repeat the process. Continue until all of the chicken broth has been added.2 1/2 cups low sodium chicken broth
- Still continuing to whisk, pour in half and half cream and stir until combined.2 1/2 cups half and half cream
- Bring soup to a simmer. While soup heats up, season soup with salt, ground mustard, smoked paprika, and pepper, to taste. Once bubbling, reduce heat and let simmer for 5 minutes.1 teaspoon salt,1/2 teaspoon ground mustard,1/2 teaspoon smoked paprika,1 pinch black pepper
- Add broccoli and carrots to soup. Bring to another simmer and allow to cook uncovered, stirring occasionally, for 20 minutes or until broccoli is tender.1 pound broccoli,1/2 cup shredded carrots
- Remove soup from heat and stir in cheddar cheese until well incorporated.2 cups shredded cheddar cheese
- Serve soup immediately with more cheddar cheese as garnish.2 cups shredded cheddar cheese
