Simple Broccoli Cheddar Soup
This is a homemade version of the classic broccoli cheddar soup. It's creamy, cheesy, and comes together in about an hour.
Ingredients
Ingredients (8 servings)
- 8 Tbsp unsalted butter 1 stick, divided
- 1 1/2 medium yellow onions diced
- 2 medium carrots julienned
- 1 1/4 pounds fresh broccoli florets cut small
- 1/3 cup all-purpose flour
- 2 2/3 cups half-and-half
- 2 2/3 cups low-sodium chicken broth
- 1/4 tsp freshly grated nutmeg
- 9 ounces sharp cheddar cheese freshly grated
- Kosher salt and freshly ground black pepper to taste
Instructions
- Melt 3 tablespoons butter in Dutch oven over medium-low heat.
- Add broccoli, onions, carrots and salt. Cover and cook 12 minutes until tender, stirring occasionally.
- Meanwhile, warm half-and-half and broth in separate pan over low heat.
- Add remaining 5 tablespoons butter to vegetables, stir until melted.
- Sprinkle flour over vegetables, stir constantly 2-3 minutes.
- Gradually pour in warm liquid mixture while stirring. Add nutmeg.
- Simmer uncovered 20-25 minutes until thickened.
- Turn off heat, stir in half the cheddar until melted.
- Season with salt and pepper. Serve topped with remaining cheese.
Notes
Add cheese off heat to prevent graininess. Optional: mash broccoli pieces smaller if desired.
Did you make this recipe?Let me know how you liked it below!