There is no better way to get your veggies in for the day than with this delicious and creamy Broccoli Cheddar Soup. Full of nutritional goodness from broccoli, carrots, and potatoes, it is also creamy and cheesy, so the kids will love it!
Ingredients for Creamy Broccoli Cheddar Soup
To make this addictive soup, you will need:
- Butter or avocado oil
- Onion
- Flour
- Chicken broth or vegetable broth
- Half and half or coconut milk
- Broccoli florets
- Carrots
- Russet potatoes
- Paprika
- Garlic powder
- Mustard powder
- Bay leaf
- Cheddar cheese or plant-based cheese
- Salt and pepper
How To Make The Creamiest Broccoli Cheddar Soup?
- Heat a large Dutch oven over medium-high heat and melt one tablespoon of butter. Add the chopped onion and saute for about 2-3 mins.
- Add 4 more tablespoons of butter and once melted mix in the flour and cook it for about one minute.
- Whisk in the chicken broth and half and half making sure you dissolve any lumps that may form. Let this mixture cook for about 2 minutes.
- Mix in the broccoli florets, chopped carrots, potatoes, paprika, garlic powder, mustard powder, bay leaf, salt, and pepper to taste.
- Bring to a boil, reduce the heat, and simmer for 15 minutes until thick and the veggies are cooked through.
- Using an immersion blender, blend the soup to your desired consistency (you can use a regular blender).
Stir in the cheese until melted and check the seasoning adding more salt and pepper if needed.
Can I Freeze This Soup?
This soup does not freeze well. When soups have a high dairy content they do not thaw well because the fat separates from the water. Potatoes do not thaw well either, their texture becomes mushy when thawed.
Quick and Creamy Broccoli Cheddar Soup
Equipment
- Large Dutch oven or pot
- Stove
- Knife and cutting board
- Immersion or regular blender
- Cheese shredder
Ingredients
- 5 tbsp butter, divided (or avocado oil for a vegan option)
- 1 cup chopped onion
- ¼ cup all-purpose flour
- 2 cups chicken broth (or vegetable broth for a vegan option)
- 2 cups half and half (or coconut milk for a vegan option)
- 3 cups broccoli florets, roughly chopped
- 2 cups chopped carrots
- 2 medium Russet potatoes, peeled and small diced
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp mustard powder
- One bay leaf
- Salt and pepper to taste
- 2 cups cheddar cheese, freshly shredded (or plant-based cheese for a vegan option)
Instructions
- Heat a large Dutch oven over medium-high heat and melt one tablespoon of butter. Add the chopped onion and saute for about 2-3 mins.
- Add 4 more tablespoons of butter. Once melted, mix in the flour and cook it for about one minute.
- Whisk in the chicken broth and half and half, making sure you dissolve any lumps that may form. Let this mixture cook for about 2 minutes.
- Mix in the broccoli florets, chopped carrots, potatoes, paprika, garlic powder, mustard powder, bay leaf, salt, and pepper to taste.
- Bring to a boil, reduce the heat, and simmer for 15 minutes until thick and the veggies are cooked through.
- Using an immersion blender, blend the soup to your desired consistency (you can use a regular blender).
- Stir in the cheese until melted and check the seasoning adding more salt and pepper, if needed.
Nutrition
Frequently Asked Questions
Can I Use Frozen Veggies?
Yes, you can use frozen veggies. There is no need to thaw them before adding them to the soup.
What if I Don’t Have Half and Half?
You can add half the amount of milk and half the amount of heavy cream. If you don’t have heavy cream you can use whole milk although the soup will not be as creamy.
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, you can use vegetable broth if you want to make a vegetarian soup.
How Do I Prevent The Cheese From Clumping?
Turn the heat off before adding the cheese and add a little at a time. When fully melted, add a little more until you add all the cheese.
