Easy Broccoli Cheddar Soup
Easy Broccoli Cheddar Soup is a hearty, comforting soup, ready in 30 minutes. Milk, heavy cream and cheddar cheese make it extra creamy.
Servings: 8
Calories: 410kcal
Ingredients
- ¼ cup salted butter
- ½ cup diced onion
- 1 teaspoon minced garlic
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 1 cup 2% milk warmed
- 1 cup heavy cream warmed
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- ¼ teaspoon white pepper
- dash hot pepper sauce
- 3 cups broccoli florets
- 1 cup shredded carrots
- 3 cups freshly shredded sharp cheddar cheese
Instructions
- In a dutch oven or large pot, melt the butter over medium-high heat. Saute the onion and garlic in the butter for 2-3 minutes. ¼ cup salted butter, ½ cup diced onion, 1 teaspoon minced garlic
- Add the flour and quickly whisk. ¼ cup all-purpose flour
- Pour in one cup of the chicken stock, and whisk until the mixture is smooth. 3 cups chicken stock
- Add the remaining 2 cups of chicken stock and whisk again.
- Add in the milk, heavy cream, dijon mustard, salt, pepper and hot sauce. Whisk constantly over medium heat for about 3-5 minutes until the mixture starts to steam and almost comes to a boil. Then turn the stovetop medium-low heat. 1 cup 2% milk, 1 cup heavy cream, 1 teaspoon dijon mustard, 1 teaspoon salt, ¼ teaspoon white pepper, dash hot pepper sauce
- Add in the broccoli and shredded carrots. Cook, stirring often, for about 15-20 minutes until the broccoli is tender. The exact timing will depend on the size of the broccoli florets. 3 cups broccoli florets, 1 cup shredded carrots
- If you'd like a smoother soup, use an immersion blender to purée about one third to half of the soup. Or you can leave the soup with the larger vegetable pieces.
- Once the broccoli is tender, turn the heat to low and add in the shredded cheddar cheese, about ¼ cup at a time, stirring so that the cheese melts between each addition. 3 cups freshly shredded sharp cheddar cheese
- Serve immediately.
Notes
The soup will continue to thicken as it sits. If it gets too thick, add a little more milk to thin.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 8 servings, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 410kcal | Carbohydrates: 14g | Protein: 16g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 794mg | Potassium: 379mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3958IU | Vitamin C: 33mg | Calcium: 385mg | Iron: 1mg