Quick and Creamy Broccoli Cheddar Soup

There is no better way to get your veggies in for the day than with this delicious and creamy Broccoli Cheddar Soup!

5 from 2 votes

Print Pin

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: SERVINGS

Calories: 456kcal

Author: Katherine - Yummfully

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)

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.