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–+ servings
Two bowls of broccoli and cheese soup on a serving tray.

Broccoli Cheese Soup

20 mins prep + 50 mins cook
377 kcal
Yields: 8 servings
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.

Ingredients

US Customary - Metric

Instructions

  • In a Dutch oven over medium heat, melt butter. Add yelllow onions and cook, stirring frequently, until soft, about 3 minutes. Add garlic and cook 1 minute more.
    1/2 cup unsalted butter, 1 large yellow onion, 1 tablespoon fresh garlic
  • 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 cup low sodium chicken broth
  • Stil continuing to whisk, pour in half and half cream and stir until combined.
    2 1/2 cup 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 carrots
  • Remove soup from heat and stir in cheddar cheese until well incorporated.
    2 cup cheddar cheese
  • Serve soup immediately with more cheddar cheese as garnish.
    2 cup cheddar cheese