Broccoli Cheddar Soup
A comforting and delicious blend of healthy broccoli and carrots combined with creamy cheddar cheese, perfect for a quick lunch or dinner.
Ingredients
Vegetables
- 3 cups Broccoli, chopped Fresh broccoli is recommended for best flavor.
- 1 cup Carrots, shredded
- 1/2 cup Yellow Onion, diced
Liquids
- 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
- 2 cups Heavy Whipping Cream
Fats
- 4 tablespoons Butter Unsalted butter is preferred.
- 1 teaspoon Olive Oil
Thickening Agent
- 1/4 cup All Purpose Flour Can substitute with gluten-free flour.
Cheese
- 3 cups Cheddar Cheese, shredded Use freshly shredded for best results.
Spices
- 1 teaspoon Chicken Bouillon Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Salt and Black Pepper to taste
Instructions
Preparation
- In a pot over medium heat, heat the olive oil and butter.
- After the butter melts, add the onions and cook for 3-4 minutes until they begin to soften.
- Reduce the heat to low and sprinkle in the flour. Stir to make a roux and cook for 2-3 minutes, stirring often.
Cooking
- Pour in the chicken broth and add the chicken bouillon powder, onion powder, garlic powder, salt, and pepper. Mix well.
- Add the broccoli and carrots, bring everything to a boil, and let it cook for 10-15 minutes, stirring occasionally.
- Turn off the heat and let it sit for 2-3 minutes.
- Stir in the heavy whipping cream, then slowly add the cheese, a small handful at a time, stirring until fully melted.
Serving
- Serve hot, optionally garnished with bacon crumbles and extra cheese.
Notes
If using frozen broccoli, thaw and drain well to avoid a watery soup. Consider blending the soup for a smoother texture before adding cheese. Adjust thickness by varying the chicken broth amount.