This hearty broccoli cheddar soup is packed with broccoli, carrots, cheese and garlic. This soup is the perfect dinner for a cozy night in.
As the weather gets colder, comfort food staples are in full rotation in our home. Our favorite go-to is this creamy broccoli cheddar soup. It is one of my kids’ favorites due to the cheesy flavor (anyone else’s kids obsessed with cheese?), and a win in my book since it is packed with veggies. Hooray!
The soup is made with an almost caramelized onion, garlic-based and thickened with a butter/flour mixture, then simmered with chicken stock, broccoli, and carrots. To finish, half & half and grated cheddar cheese are added to give it a smooth texture.
The result is a deliciously rich, thick and creamy broccoli soup that is loaded with the yummy flavors of broccoli and cheddar.
CAN YOU FREEZE BROCCOLI CHEDDAR SOUP?
To refrigerate: Place leftover soup in an airtight container and refrigerate for up to 4 days. Reheat on the stove-top over medium-low heat.
To freeze: Place in a freezer-safe Ziploc bags and freeze flat. You may also use a freezer-safe container. To reheat, thaw completely then warm on low heat to prevent curdling.
HOW TO SERVE BROCcOLI CHEDDAR SOUP
This soup can be perfectly eaten alone as a satisfying meal. However, to spice things up, it can also be served with warm dinner rolls for dipping, in a bread bowl, or even topped with croutons! I have also seen others top it with shredded chicken to up the ante.
Broccoli Cheddar Soup
Ingredients
- 4 tbsp butter
- 1/2 medium onion diced
- 3 cloves garlic minced
- 4 tbsp all purpose flour
- 4 cups low sodium chicken stock
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 3 cups broccolli florets fresh, 1 large head cut into small pieces
- 2 large carrots finely chopped
- 2 cups half & half
- 2 cups shredded cheddar cheese mild, medium, or sharp
Instructions
- Melt butter in a large dutch oven or heavy bottomed saucepan over medium-high heat. Add the onion and cook 3-4 minutes until softened. Add the garlic and sauté for another minute.
- Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
- Stir in half & half and cheddar cheese and simmer for another minute. Taste, and adjust seasoning if needed.
- Serve with warm dinner rolls or in a bread bowl if desired.
Notes
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