Easy Broccoli and Cheddar Soup (Ready in Under 30 Minutes!)
This Broccoli and Cheddar Soup is incredibly easy to make and will be ready in under 30 minutes! It's creamy, hearty, and the perfect comfort food!
Course Soup
Cuisine American
Keyword Broccoli and Cheddar Soup, easy soup recipe
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Total Time 28 minutesminutes
Servings 4
Author Valya's Taste of Home
Ingredients
2tbsp.– unsalted butter(for sautéing garlic and onion)
3x-large – garlic clove(I used homegrown, you’ll need 5-6 store bough size)
1small – yellow onion(I used homegrown weighing 3 oz.)
4tbsp.– unsalted butter(for cooking flour)
½cup– organic all-purpose flour
3cups– organic half & half
2cups – water
1tsp.– Mrs. Dash Seasoning
½tsp.– sea salt or to taste
⅛tsp.– cayenne pepper to taste
⅛tsp.– black ground pepper to taste(optional, if you like the soup spicier)
1tbsp.– organic chicken bouillon
3cups– broccoli florets (I used organic and it makes a huge difference in taste)
2cups– grated carrots
3cups– sharp cheddar cheese
Instructions
How to Prep Ingredients for Broccoli and Cheddar Soup
Start by rinsing, and chopping the onion, and garlic. Next, cut the broccoli into florets that are about bite-sized pieces, grate the carrots, and shred the cheese. Place them all in bowls and cover them all with plastic wrap. Set the prepared ingredients aside for now.
Next, preheat a small skillet at medium-high heat and then add 2 tablespoon of butter. As soon as the butter melts, add finely chopped garlic. Sauté for a minute or until the garlic is toasted.
Then add chopped onion. Sauté for a couple of minutes or until the onion starts to turn light golden in color. Make sure to keep mixing from time to time at this high to medium-high temperature. Set this aside.
How to Make Cook Broccoli and Cheddar Soup
Now, preheat a pot or Dutch oven on medium heat. Make sure to not overheat, otherwise, the butter will burn from a pot being overheated pot.
Add 4 tablespoons of unsalted butter. As soon as the butter melts, add sifted flour and whisk until it mixes with the butter and absorbs completely. This should take about 10 seconds.
Now add half & half and water. Bring this mixture to a boil stirring constantly with a hand whisk to prevent from the flour from settling to the bottom of the pot and then burning.
As soon as it boils reduce the heat to medium-low heat and mix in grated carrots, then add all the spices, namely Mrs. Dash Seasoning, sea salt, cayenne pepper, and ground black pepper (optional, adding it will make the soup a bit spicier).
Next, add in chicken bouillon paste, and sautéed garlic and onion. Stir everything together and let it simmer for 10 minutes stirring every minute or so.
Time for the broccoli! Mix in broccoli florets and let it simmer additional 8 minutes stirring and scraping the bottom of a pot using a flat spatula.
Finally, mix in shredded cheese (it has to be sharp for the best cheddar taste). As soon as it comes to a boil, remove it from the stove and let the soup cool a bit before serving.
Your delicious Broccoli and Cheddar Soup is ready to be served.
Notes
To speed up the process of the soup making I shred cheese, rinse and cut broccoli into florets while the soup is simmering after adding carrots since it takes 10 minutes to simmer before adding broccoli.