American🥣 Soups & stews

Broccoli Cheese Soup

Name: Broccoli Cheese Soup
Total time: 30 min
Cuisine: American
Ingredients: 1 cup yellow onion; 2 carrots; 1 broccoli; 4 garlic cloves; 3 tbsp butter; 1 tsp salt; 1 tsp cracked black pepper; 3 tbsp all-purpose flour; 4 cups chicken broth; 2 cups half and half cream; 8 oz sharp cheddar cheese; ½ tsp paprika; 1 tsp mustard powder

⏱ 30 min

A homemade broccoli cheese soup made with simple ingredients that comes together quickly and easily. This ultimate comfort food is hearty, cheesy, and creamy, ready in about 30 minutes in a single pot—perfect for any occasion.

Adapted from a video by Preppy Kitchen

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Ingredients

yellow onionchopped1 cup
carrotschopped2
broccolilarge head, cut into bite-sized pieces1
garlic clovesminced or pressed4
butter3 tbsp
salt1 tsp
cracked black pepper1 tsp
all-purpose flour3 tbsp
chicken brothor vegetable broth4 cups
half and half cream

Steps

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1
Prepare all ingredients: chop one yellow onion into approximately one cup of pieces; cut two carrots lengthwise twice and then slice them into bite-sized chunks; cut one large head of broccoli into appropriately sized pieces, keeping both the florets and the tender stalks intact.
2
Crush about four garlic cloves to remove the skin, then press or mince them finely and set aside.
3
Heat a large Dutch oven or heavy pot over medium heat and add 3 tablespoons of butter to melt.
4
Add the chopped onion and carrots to the melted butter; season with half a teaspoon of salt and half a teaspoon of black pepper.
5
Cook over medium heat, stirring occasionally, for about 5 minutes until the onions and carrots begin to soften.
6
While the vegetables cook, shred 8 ounces (227g) of sharp cheddar cheese and set it aside; freshly shredded cheese melts better than pre-packaged varieties.
7
After 5 minutes, add the pressed or minced garlic and stir constantly for 2 minutes until fragrant.
8
Sprinkle in 3 tablespoons of flour and stir thoroughly; continue stirring constantly for 2 minutes to cook the flour, which eliminates potential bacteria and improves flavor.
9
Gradually whisk in 4 cups of chicken broth (or vegetable broth) to achieve a silkier consistency with fewer lumps.
10
Whisk in 2 cups of half and half cream slowly; if unavailable, use a combination of cream and milk to avoid excessive richness.
11
Increase heat to medium-high and stir occasionally until the soup comes to a gentle simmer; avoid a hard boil as high heat can cause the cream to curdle and separate.
12
Add the prepared broccoli; sprinkle in half a teaspoon of paprika, one teaspoon of mustard powder, and half a teaspoon of salt; stir until well combined.
13
Cover the pot and simmer on low heat for about 15 minutes or until the broccoli is tender; keep the heat low to prevent the cream from breaking and separating.
14
After 15 minutes, stir in the shredded cheese a handful at a time, mixing until each addition melts completely; the soup will become thicker and creamier.
15
Taste the soup and adjust the seasoning with additional salt and pepper as needed.
16
Ladle the soup into bowls, garnish with additional cheese if desired, and serve alongside crusty bread.

Broccoli Cheese Soup

Ingredients

Steps

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