The BEST Broccoli Cheese Soup ever! This bowl of soup is the perfect comfort food. Super cheesy, creamy but not too thick and loaded with vegetables.
Scale
Ingredients
- 4 tablespoons butter
- 1/2 cup diced onion
- 2 large heads of broccoli, large stem removed and cut into florets (about 6 heaping cups chopped)
- 1 heaping cup sliced carrots
- 1 tablespoon chopped garlic
- 1/2 – 1 teaspoon kosher salt (start with 1/2 then add more if needed at the end)
- 1/2 teaspoon ground black pepper
- 1/4 cup flour
- 6 cups chicken stock (to keep the soup vegetarian you can substitute vegetable broth, but chicken broth will add more flavor)
- 2 1/2 cups shredded cheddar cheese, freshly grated
- 1/4 cup heavy cream or half and half (optional)
- Pinch of cayenne pepper (optional)
Instructions
- Add the butter to a large dutch oven or soup pot over medium heat. Cook the onion for 2-3 minutes until softened, then add the broccoli and carrots. Stir and cook for 5-7 minutes until the broccoli is bright green in color. Add the garlic and stir.
- Season with the salt and pepper, then sprinkle in the flour. Stir and let the flour cook out for 30 seconds, pour in the chicken stick and stir, scraping up the bottom of the pot.
- Bring to a boil, stir again and reduce the heat to a simmer. Partially cover the pot with a lid and cook for 15 minutes.
- Test to make sure that the broccoli and carrots are tender (if still firm, simmer for another 5 minutes) and then carefully blend the soup with an immersion blender. The soup will be hot so watch for splatters! We like to just roughly blend the soup so that there are still chunks of vegetables, not completely smooth, but take it to the consistency that you like it. You can also use a potato masher if you don’t have an immersion blender.
- Whisk in the cheese a handful at a time until it’s melted into the soup. Pour in the cream, stir and taste for seasonings. Adjust with more salt and pepper if needed and then add the cayenne pepper if using.
Recipe Notes
Store: Store leftover soup in an air tight container in the refrigerator for up to 5 days.
Reheat: Reheat soup in the microwave or on the stove top until warmed through.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
