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.
Servings: 4 servings (2 cups each)
Ingredients
- 1 yellow onion $0.52
- 1 lb. broccoli $1.49
- 2 carrots $0.23
- 4 Tbsp butter $0.52
- 4 Tbsp all-purpose flour $0.04
- 2 cups chicken broth $0.24
- 2 cups whole milk $0.75
- ½ tsp smoked paprika $0.05
- ¼ tsp garlic powder $0.02
- ¼ tsp freshly cracked black pepper $0.02
- ⅛ tsp cayenne pepper $0.02
- 6 oz. sharp cheddar, shredded $1.27
Instructions
- Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.
- 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.
- 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.
- 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.
- Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.
- Test a piece of carrot or broccoli to make sure it's to your desired tenderness. If not, simmer a bit longer.
- Turn the heat to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted.
- Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).
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Nutrition
Serving: 2cups | Calories: 434kcal | Carbohydrates: 24g | Protein: 19g | Fat: 31g | Sodium: 909mg | Fiber: 4g