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Broccoli Cheddar Soup

A delish homemade soup with broccoli, cheese and spices.

Course Soup
Cuisine American
Keyword broccoli, cheddar, soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1/4 Cup Unsalted Butter
  • 1 Large Onion Diced
  • 1/8 Teaspoon Red Pepper Flakes
  • 2 Large Carrots Shredded
  • 4 - 5 Cups Broccoli stems and florets finely chopped
  • 1 Bay Leaf
  • 1/2 Teaspoon kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 2 Rounded Tablespoons All -Purpose Flour
  • 2 1/2 Cups Vegetable Stock or water with vegetable bouillon added
  • 1 additionalTeaspoon Vegetable Bouillon
  • 1 Cup Milk
  • 1 Cup Half and Half Creamo
  • 1/4 Teaspoon Mustard Powder
  • 1/4 Teaspoon Paprika
  • 1/8 Teaspoon Cayenne Pepper
  • 1/8 Teaspoon Allspice
  • 1/8 Teaspoon Nutmeg
  • 1 1/2 Cups Grated Cheddar Cheese
  • 1/2 Cup Grated Old Strong Cheddar optional

Instructions

  1. Melt 1/4 cup of butter in a large pot over medium.
  2. Add the diced onions and red pepper flakes, sauté until translucent and beginning to soften.
  3. Add the shredded carrots, chopped broccoli and bay leaf and continue to cook 5 - 10 minutes until softened.
  4. Add salt and pepper.
  5. Sprinkle over the flour. Stir and cook for 2 minutes.
  6. Slowly add the 2 cups of stock, a 1/4 cup at a time and whisking until fully smooth and absorbed before adding more.
  7. Whisk in the milk and creamo (half and half).
  8. Turn down heat to a low simmer.
  9. Add in mustard, paprika, allspice, nutmeg and cayenne.
  10. Continue to simmer on low until done, 15 -30 minutes, stirring occasionally. Taste after 15 minutes and add more salt or pepper if needed and cook longer to taste if required.
  11. Remove from heat and add shredded cheese.
  12. Stir and serve.

Recipe Notes

Make sure to not return to a boil or simmer once the cheese has been added.