Broccoli and Cheese Soup
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
- 1/2 cup unsalted butter
- 1 large yellow onion, chopped
- 2 1/2 cups half and half cream
- 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
- Stil 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