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Broccoli Cheddar Soup

A comforting and creamy broccoli cheddar soup, perfect for chilly days and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 cups Broccoli florets
  • 1 cup Carrot
  • 1 1/2 Yellow onion, diced (about 1 1/2 cups)
Broth & Dairy
  • 2 cups Chicken broth, low-sodium Can substitute with vegetable broth for vegetarian option.
  • 2 cups Half-and-half
Seasonings
  • 1 tsp Garlic powder
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
Thickening Agent
  • 2 tbsp All-purpose flour Can replace with gluten-free thickener for gluten-free option.
Finishing Touch
  • 4 tbsp Butter, unsalted
  • 8 oz Cheddar cheese, mild yellow Grated or cubed.
  • 1 cup Croutons, Homemade For serving.

Method
 

Cooking
  1. In a large pot over medium heat, melt the butter. Add the diced onion and carrot, stirring until softened.
  2. Toss in the broccoli florets along with the chicken broth. Bring the mixture to a simmer and let it cook for about 8-10 minutes until the broccoli is tender.
  3. Stir in the Dijon mustard and combine. If you prefer a smoother texture, carefully blend the soup with an immersion blender. If you like it chunkier, just leave it as is.
  4. In a small bowl, whisk together the flour, salt, and pepper. Gradually stir this mix into the soup, allowing it to cook for an additional 5 minutes until it thickens slightly.
  5. Lower the heat and mix in the half-and-half and cheddar cheese, stirring until the cheese melts and the soup is warmed through.
  6. Serve hot, topped with homemade croutons for a delightful crunch.

Notes

For added nutrition, try adding a handful of spinach or cooked potatoes. For a spicy kick, add a sprinkle of red pepper flakes.