Creamy One-Pot Broccoli Cheddar Soup
Creamy One-Pot Broccoli Cheddar Soup
Ingredients
For the Soup
- 1/4 cup unsalted butter
- 1 yellow onion, medium, diced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 2 cups half-and-half
- 4 cups fresh broccoli florets, cut into small pieces
- 1 cup carrots, shredded
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for 5 to 7 minutes, or until softened and lightly browned.
⏱️ 7 min
- 2
Sprinkle the all-purpose flour over the sautéed onions. Whisk constantly for 1 to 2 minutes to cook out the raw flour taste and create a roux.
⏱️ 2 min
- 3
Gradually whisk in the chicken stock, a little at a time, ensuring no lumps form. Once smooth, slowly whisk in the half-and-half until fully incorporated.
⏱️ 3 min
- 4
Add the fresh broccoli florets and shredded carrots to the pot. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 10 to 15 minutes, or until the vegetables are tender.
⏱️ 15 min
- 5
Remove the pot from the heat. Stir in the shredded sharp cheddar cheese, a handful at a time, until it is completely melted and the soup is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 3 min
- 6
Serve the creamy broccoli cheddar soup warm. Garnish with extra shredded cheddar cheese or a sprinkle of fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy One-Pot Broccoli Cheddar Soup
Ingredients
For the Soup
- 1/4 cup unsalted butter
- 1 yellow onion, medium, diced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 2 cups half-and-half
- 4 cups fresh broccoli florets, cut into small pieces
- 1 cup carrots, shredded
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for 5 to 7 minutes, or until softened and lightly browned.
⏱️ 7 min - 2
Sprinkle the all-purpose flour over the sautéed onions. Whisk constantly for 1 to 2 minutes to cook out the raw flour taste and create a roux.
⏱️ 2 min - 3
Gradually whisk in the chicken stock, a little at a time, ensuring no lumps form. Once smooth, slowly whisk in the half-and-half until fully incorporated.
⏱️ 3 min - 4
Add the fresh broccoli florets and shredded carrots to the pot. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 10 to 15 minutes, or until the vegetables are tender.
⏱️ 15 min - 5
Remove the pot from the heat. Stir in the shredded sharp cheddar cheese, a handful at a time, until it is completely melted and the soup is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 3 min - 6
Serve the creamy broccoli cheddar soup warm. Garnish with extra shredded cheddar cheese or a sprinkle of fresh parsley, if desired.
⏱️ 1 min