The Best Homemade Creamy Broccoli Cheddar Soup Recipe
This homemade creamy broccoli cheddar soup is rich with real sharp cheddar, simple ingredients, and big on comfort food flavor. It’s cheesy, cozy, and endlessly comforting, making it feel like a warm hug for your soul with every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12-14 servings
- Category: cheesy soups, comfort food, one pot soups, soup
- Method: stove top
Ingredients
- 1/4 cup plus 2 Tablespoons butter, unsalted
- 1 medium yellow onion, finely chopped
- 2 carrots, shredded
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3 cups half and half
- 2 pounds of broccoli florets
- 4 cups sharp cheddar cheese, freshly grated
Instructions
- In a small bowl, whisk together the kosher salt, paprika, pepper, and dry mustard; set aside. To a large Dutch oven or heavy-bottomed pan, add 2 Tablespoons of butter over medium heat.
- As the butter melts, add the chopped onions, carrots, and seasoning mixture, and sauté, stirring often, until the onions are soft and translucent, about 5-7 minutes.
- Next, add the remaining butter and melt it. When melted, add the all-purpose flour and whisk to combine. Cook the mixture for about 1 minute, whisking often.
- Slowly pour in about a cup of chicken stock, whisking as you pour. You want to ensure there are no lumps. Continue pouring in the remaining chicken stock, then the half-and-half, slowly and whisking as you pour.
- Cook for 2 minutes, whisking often to ensure no flour lumps remain.
- Add in the broccoli florets and bring to a boil. Once boiling, reduce the heat to low and simmer for about 15 minutes, or until slightly thickened and the broccoli is fork-tender.
- Remove from the heat, and once it stops boiling, slowly add the grated cheddar cheese, a handful at a time, stirring to melt it into the soup. Taste for seasoning. Serve. Store any remaining cooled soup, covered, in the fridge for up to 4 days.