The Best Broccoli Cheddar Soup
This easy Broccoli Cheddar Soup recipe is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup.
Ingredients
- 1yellow onion ($0.52)
- 1 lb.broccoli ($1.49)
- 2carrots ($0.23)
- 4 tbspbutter ($0.52)
- 4 tbspall-purpose flour ($0.04)
- 2 cupschicken broth ($0.24)
- 2 cupswhole milk ($0.75)
- ½ tspsmoked paprika ($0.05)
- ¼ tspgarlic powder ($0.02)
- ¼ tspfreshly cracked black pepper ($0.02)
- ⅛ tspcayenne pepper ($0.02)
- 6 oz.sharp cheddar, shredded ($1.27)
Directions
- 1
Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.
- 2
Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
- 3
Pour in chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
- 4
Turn the heat down to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a simmer.
- 5
Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.
- 6
Test a piece of carrot or broccoli to make sure it's to your desired tenderness. If not, simmer a bit longer.
- 7
Turn the heat to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted.
- 8
Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).