Broccoli Cheddar Soup
Broccoli Cheddar Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 cup butter
- 1 cup yellow onion, diced
- 1/2 cup all-purpose flour
- 32 fluid ounces chicken broth
- 1 teaspoon chicken bouillon powder, as needed
- 1/2 teaspoon onion powder, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 2 cups broccoli, chopped
- 1 cup carrots, shredded
- 2 cups heavy whipping cream
- 2 cups cheddar cheese, freshly shredded
Instructions
- 1
In a large pot or Dutch oven, add the olive oil and butter. Heat over medium heat until the butter is melted.
⏱️ 2 min
- 2
Add the diced yellow onions to the pot and sauté for 2 to 3 minutes until softened and translucent.
⏱️ 3 min
- 3
Sprinkle the all-purpose flour over the onions and butter. Stir continuously for 2 minutes to create a roux, ensuring no lumps remain.
⏱️ 2 min
- 4
Gradually pour in the chicken broth, whisking constantly to prevent lumps and ensure a smooth consistency.
⏱️ 2 min
- 5
Season the broth with chicken bouillon powder, onion powder, garlic powder, salt, and black pepper to taste. Stir well to combine.
⏱️ 1 min
- 6
Bring the mixture to a boil. Once boiling, add the chopped broccoli and shredded carrots.
⏱️ 5 min
- 7
Stir the soup well and allow it to return to a boil.
⏱️ 2 min
- 8
Reduce the heat to a simmer and cook for 10 to 15 minutes, or until the vegetables are tender-crisp.
⏱️ 15 min
- 9
Remove the pot from the heat and immediately stir in the heavy whipping cream.
⏱️ 1 min
- 10
Begin adding the freshly shredded cheddar cheese in handfuls, stirring constantly until each addition is fully melted before adding more. It is crucial to keep the heat off to prevent the cheese from becoming grainy.
⏱️ 10 min
- 11
Continue stirring until all the cheese is completely melted and incorporated, creating a smooth and creamy soup.
⏱️ 2 min
- 12
Serve the Broccoli Cheddar Soup hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Cheddar Soup
- 1 tablespoon olive oil
- 1/2 cup butter
- 1 cup yellow onion, diced
- 1/2 cup all-purpose flour
- 32 fluid ounces chicken broth
- 1 teaspoon chicken bouillon powder, as needed
- 1/2 teaspoon onion powder, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 2 cups broccoli, chopped
- 1 cup carrots, shredded
- 2 cups heavy whipping cream
- 2 cups cheddar cheese, freshly shredded
Instructions
- 1
In a large pot or Dutch oven, add the olive oil and butter. Heat over medium heat until the butter is melted.
⏱️ 2 min - 2
Add the diced yellow onions to the pot and sauté for 2 to 3 minutes until softened and translucent.
⏱️ 3 min - 3
Sprinkle the all-purpose flour over the onions and butter. Stir continuously for 2 minutes to create a roux, ensuring no lumps remain.
⏱️ 2 min - 4
Gradually pour in the chicken broth, whisking constantly to prevent lumps and ensure a smooth consistency.
⏱️ 2 min - 5
Season the broth with chicken bouillon powder, onion powder, garlic powder, salt, and black pepper to taste. Stir well to combine.
⏱️ 1 min - 6
Bring the mixture to a boil. Once boiling, add the chopped broccoli and shredded carrots.
⏱️ 5 min - 7
Stir the soup well and allow it to return to a boil.
⏱️ 2 min - 8
Reduce the heat to a simmer and cook for 10 to 15 minutes, or until the vegetables are tender-crisp.
⏱️ 15 min - 9
Remove the pot from the heat and immediately stir in the heavy whipping cream.
⏱️ 1 min - 10
Begin adding the freshly shredded cheddar cheese in handfuls, stirring constantly until each addition is fully melted before adding more. It is crucial to keep the heat off to prevent the cheese from becoming grainy.
⏱️ 10 min - 11
Continue stirring until all the cheese is completely melted and incorporated, creating a smooth and creamy soup.
⏱️ 2 min - 12
Serve the Broccoli Cheddar Soup hot and enjoy!