Broccoli Cheese Soup
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.66 out of 5 stars
(40)
Ingredients
8
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 5 cloves garlic, minced
- 4 tablespoons unsalted butter, cut into tablespoon pieces
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth or chicken broth
- 2 cups half-and-half
- 1 teaspoon kosher salt
- 1 teaspoon dried mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 cups chopped broccoli florets
- 1 cup chopped broccoli stems
- 2 1/2 cups shredded sharp cheddar cheese, divided
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Preparation
Step 1
In a large pot, heat the olive oil over medium high heat. Add the onion and carrots and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one minute.
Step 2
Add the butter and stir until melted. When the butter is melted, whisk in the flour.
Step 3
Reduce the heat to medium-low and slowly pour in the broth and half-and-half. Stir until the flour dissolves into the liquid. Add the salt, dried mustard, paprika, black pepper, and red pepper flakes. Stir and let the soup simmer for 5 minutes, stirring occasionally, or until it thickens a little.
Step 4
Add the broccoli and broccoli stems and simmer for 15 to 20 minutes or until the broccoli is tender.
Step 5
Stir in 2 cups of the cheese and stir until melted. Taste and season with additional salt and pepper, if desired.
Step 6
Ladle the soup into bowls and top each bowl with a little extra shredded cheese. Serve immediately.
Step 7
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Chef's notes
Store the soup in an airtight container in the refrigerator for up to 5 days.
