Get the Recipe: Broccoli Cheddar Soup
This Broccoli cheese soup is the epitome of comfort food and it can be prepared in less than 30 minutes! It is deliciously cheesy, packed with fresh broccoli, and full of flavor!
Ingredients
- ¼ cup unsalted butter
- ½ yellow onion, diced
- ¼ cup all-purpose flour, cup4cup or GF bisquick if gluten-free
- 3½ cups low-sodium chicken broth
- ½ pound fresh broccoli florets, chopped (see notes if using frozen broccoli)
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 cups half-n-half
- 3 cups shredded cheddar cheese
Equipment
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and saute for 2-3 minutes, until translucent.
- Whisk in the flour and cook for another minute until the flour turns golden brown.
- Stir in the broth, broccoli, Dijon mustard, garlic powder, salt, smoked paprika, and black pepper. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes or until the broccoli is tender.
- Stir in the half-n-half and shredded cheddar cheese. Once everything is melted and heated through, serve!
Notes
- Frozen broccoli: thaw and press dry to use. Since frozen broccoli is already partially cooked, do not pour it in with the broth and seasonings! Instead, leave it out until the soup has simmered for about 5 minutes, then cook another 5-10 minutes.
- If you prefer carrots in your soup, you could add a 1/2 cup or so. However, I found the carrots to completely overwhelm the soup and preferred to let the broccoli shine.
Serving: 1.25 cup, Calories: 334kcal, Carbohydrates: 9.9g, Protein: 14.6g, Fat: 26.2g, Cholesterol: 78.4mg, Sodium: 889.2mg, Fiber: 1g, Sugar: 3.6g
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