Broccoli Cheese Soup
This easy Broccoli Cheese Soup is rich, creamy, and super cheesy! Everyone loves this classic soup recipe with tender broccoli and sharp cheddar cheese. It is the perfect comforting meal for a cold day or any day!
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 5 cloves garlic, minced
- 4 tablespoons unsalted butter, cut into tablespoon pieces
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth or chicken broth
- 2 cups half-and-half
- 1 teaspoon kosher salt
- 1 teaspoon dried mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 cups chopped broccoli florets
- 1 cup chopped broccoli stems
- 2 1/2 cups shredded sharp cheddar cheese, divided
In a large pot, heat the olive oil over medium high heat. Add the onion and carrots and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one minute.
Add the butter and stir until melted. When the butter is melted, whisk in the flour.
Reduce the heat to medium-low and slowly pour in the broth and half-and-half. Stir until the flour dissolves into the liquid. Add the salt, dried mustard, paprika, black pepper, and red pepper flakes. Stir and let the soup simmer for 5 minutes, stirring occasionally, or until it thickens a little.
Add the broccoli and broccoli stems and simmer for 15 to 20 minutes or until the broccoli is tender.
Stir in 2 cups of the cheese and stir until melted. Taste and season with additional salt and pepper, if desired.
Ladle the soup into bowls and top each bowl with a little extra shredded cheese. Serve immediately.
Calories: 334kcal, Carbohydrates: 13g, Protein: 13g, Fat: 26g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 798mg, Potassium: 345mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3780IU, Vitamin C: 44mg, Calcium: 355mg, Iron: 1mg