Broccoli Cheddar Soup
Broccoli Cheddar Soup is a classic soup that is great any time of the year. It's velvety-smooth, creamy, cheesy, and full of perfectly cooked broccoli and carrots.
Ingredients
- 12 Tablespoons unsalted butter
- 1 large yellow onion (chopped)
- ¾ cup all-purpose flour
- 6 cups chicken or vegetable broth
- 6 cups half and half
- 6 cups broccoli florets
- 3 cups grated carrots
- ¾ teaspoon paprika
- 1 ½ teaspoon garlic powder
- ¾ teaspoon dry mustard
- 4 cups shredded cheddar cheese
- Salt and pepper to taste
Directions
- 1
Melt butter in a large heavy-bottomed pot over medium-high heat.
- 2
Stir in onions and saute until soft and translucent, about 2-3 minutes.
- 3
Whisk in flour and cook for 1 minute while whisking constantly.
- 4
Whisk constantly as you pour in the broth and half-and-half.
- 5
Cook for about 2 minutes, often whisking to get out all the lumps.
- 6
Whisk in paprika, garlic powder, dry mustard, salt, and pepper.
- 7
Add in broccoli florets and carrots, and bring the mixture to a low boil.
- 8
Reduce heat to medium-low and simmer for 15-20 minutes or until soup has thickened and the vegetables are fork-tender, stirring occasionally.
- 9
Stir in the shredded cheese.
- 10
Season the soup with salt and pepper as need and serve immediately.