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Broccoli and cheedar soup with a slice of dutch oven bread.

Broccoli and Cheddar Soup

Creamy, cheesy, and loaded with broccoli, this homemade soup is cozy, flavorful and perfect with crusty bread.

Course Soup
Cuisine American
Keyword broccoli and cheddar soup
Servings 8
Calories 377 kcal
Author Carissa

Ingredients

  • 6 tbs butter I used salted
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1/2 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp smoked paprika
  • 1/3 cup all purpose flour
  • 6 cups chicken broth
  • 6 cups chopped broccoli
  • 2 carrots shredded
  • 3 cups half and half
  • 2 cups cheddar cheese freshly grated

Instructions

  1. Heat a large pot over medium heat and melt the butter. Add the onion and cook for about 8 minutes, stirring often, until softened.

  2. Add the garlic and cook for 1 more minute.

  3. Stir in the black pepper, onion powder, garlic powder, salt, and smoked paprika. Cook for 30 seconds until fragrant.

  4. Sprinkle in the flour, stir well, and cook for 2 minutes to remove the raw flour taste.

  5. Slowly whisk in the chicken broth, making sure there are no lumps. Add the broccoli and carrots and simmer for about 20 minutes, or until the broccoli is tender.

  6. Stir in the half and half and cook for 5 minutes until warmed through. Remove the pot from the heat and stir in the cheddar cheese until melted and smooth.

  7. Serve hot with crusty bread and enjoy!