The best broccoli cheddar soup recipe made with fresh broccoli. This rich and creamy soup is perfect for the cooler months and so easy to make.
It’s funny how we’re all ready to move on to the next season so quickly. When winter lingers on we can’t wait for the new start of spring. With that we can’t wait for the kids to be out of school for summer vacations and beach days.
Finally September rolls around and the next thing you know pumpkin decor is all around us and most of the time, we don’t hate it.
So depending on which season you’ve stopped by, you’re either right on time for some delicious broccoli cheddar soup or you at least will be soon. So be sure to save this recipe to Pinterest for later.
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Most of the time I can’t wait for soup season to start up again. The summer was filled with cheeseburgers, salads and watermelon but after a while you just can’t help but want to move on.
I blame the heat. As I usually do.
Bring on the cooler weather with comfy sweaters and evenings on the sofa. The idea is nice, but shortly we’ll be missing the long summer evenings filled with catching fireflies.
But until then, let’s make some soup.
BROCCOLI CHEDDAR SOUP
Ingredients
- 6 TBS butter
- 1 cup diced onion
- 3 tsp. minced garlic
- ⅓ cup flour
- 3 cups chicken broth
- 5 cups fresh chopped broccoli
- 1 cup shredded carrots
- 1 ½ tsp. salt
- ½ tsp. pepper.
- 1 tsp. paprika
- 3 cups half and half
- 1 ½ cups shredded cheddar cheese
SOFTEN THE ONIONS
In a large pot over medium heat, add 6 TBS butter and 1 cup diced onions. Allow to soften. Add 3 tsp. garlic. Next add ⅓ cup flour, stir and allow to cook an additional minute.
Measure and add three cups chicken broth and whisk until smooth.
ADD BROCCOLI
Add 5 cups of chopped broccoli and 1 cup of shredded carrots. Then add remaining seasonings. 1 ½ tsp. salt, ½ tsp. pepper and 1 tsp. paprika. Combine.
Allow to cook over medium heat until broccoli is tender and vibrant in color.
CREAM AND CHEESE
Reduce heat to low and add 3 cups of half and half and 1 ½ cups freshly shredded cheddar cheese. Allow soup to thicken by cooking at additional 10-15 minutes on low. Stir occasionally.
GOES WELL WITH
Since this broccoli cheddar soup recipe is already so rich and creamy, we like to keep the sides simple with a fresh salad and french bread.
LEFTOVERS
Once cooled, leftovers can be stored in a air tight container in the refrigerator for 3-5 days.
You can also freeze this soup up to 2 months. It is recommended that you allow the soup to cool completely and store in freeze safe container. Keeping sure to leave room for expansion. To reheat, place in refrigerator overnight to thaw. Reheat on stove over a medium low temperature.
This recipe is so easy to make and perfect for the… cool winter nights. Before you know it spring and summer will roll around again and we’ll all be dying to fire up the BBQ. Until then enjoy this rich and creamy, cozy soup recipe.
Happy Cooking!
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Broccoli Cheddar Soup Recipe
Ingredients
- 6 TBS butter
- 1 cup diced onion
- 3 tsp. minced garlic
- 1/3 cup flour
- 3 cups chicken broth
- 5 cups fresh chopped broccoli
- 1 cup shredded carrots
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. paprika
- 3 cups half and half
- 1 1/2 cups shredded cheddar cheese
Instructions
- In a large pot over medium heat, add 6 TBS butter and 1 cup diced onions. Allow to soften. Add 3 tsp. garlic.
- Add 1/3 cup flour. Stir and allow to cook an additional minute.
- Add three cups chicken broth and whisk until smooth.
- Add 5 cups of chopped broccoli and 1 cup of shredded carrots. Add remaining seasonings. 1 1/2 tsp. salt, 1/2 tsp. pepper and 1 tsp. paprika. Combine.
- Allow to cook over medium heat until broccoli is tender and vibrant in color.
- Reduce heat to low and add 3 cups of half and half and 1 1/2 cups freshly shredded cheddar cheese.
- Allow soup to thicken by cooking at additional 10-15 minutes on low. Stir occasionally.
Notes
Nutrition
Save this recipe to Pinterest for later by clicking the Pin below!
