This simple & delicious broccoli and cheddar soup is sure to be your new favorite soup recipe! This creamy combination of extra-sharp cheddar , fresh vegetables and delicious spices is sure to keep you coming back for more!
Hey, y'all! As you may or not know, I live in Florida which means my soup consuming window is very limited. I mean, it's only February and I'm already rocking shorts and enjoying the beach in 80-degree weather. It's a tough life, but someone has to do it. It's a shame our cool days are so limited because I do love a good bowl of soup. Some of my favorites are Taco Soup, Stuffed Pepper Soup, and Pumpkin Soup. You know what else I love? Broccoli and Cheddar soup!
Most Floridian's I know will head to Panera and order soup, rather than make their own. That's all good and well but what if I told you that I had a simple broccoli and cheddar soup that rivals Paneras? I might even go as far as to say that it is even better than there's!
This soup doesn't take too much prep and is ready in about an hour- to allow for the flavors to develop. While this recipe is easy, I suggest reading through the entire recipe before you begin because there are many steps- easy steps though. I strongly recommend chopping, dicing and grating everything prior to beginning the cooking process. Mise en place is key to the recipe! There will be opportunities to do these steps while the soup is simmering, however.
Note: Store-bought pre-grated cheese doesn't melt as well as hand grated cheeses. There are preservatives that cause it to be a little more resistant to melting. I strongly suggest using a high-quality cheddar cheese that you grate at home.
Ingredients:
1 tbsp + 4 tbsp unsalted butter, divided 1 small sweet yellow onion, diced 1 clove garlic, peeled and minced 1/4 cup all-purpose flour 2 cups low-sodium vegetable stock 2 cups fat-free half-and-half 3 cups of broccoli florets and stems, diced into bite-sized pieces 2 large carrots, peeled and sliced into thin rounds 3/4 tsp salt 3/4 tsp black pepper 1/2 tsp paprika 1/2 tsp dry mustard powder 8 oz grated extra-sharp cheddar cheese
Instructions:
1. In a small saucepan, add 1 tbsp butter and diced onion. Saute over medium heat until the onion is translucent.
2. Add garlic and cook for about 30 seconds, stirring constantly. Remove from heat and set aside.
3. In a dutch oven or large pot, add 4 tbsp butter and flour and cook over medium heat for about 3 to 5 minutes, whisking constantly to form a roux. This mixture should be nice and thick so your soup will thicken properly later.
4. Slowly add the vegetable stock, whisking constantly.
5. Slowly add the half-and-half, whisking constantly.
6. Allow the mixture to simmer over low heat for about 15 minutes. Whisk occasionally.
7. After 15 to 20 minutes have passed, add the broccoli, carrot, onion and garlic mixture. Add salt, pepper, paprika and dry mustard. Stir to combine. Allow soup to simmer on low for another 20 to 25 minutes.
8. Add cheese (see note above). Stir until incorporated fully, about 1 minute.
9. Serve immediately with freshly grated cheese as a garnish.
Be sure to pin this recipe, you'll be craving it later! Give me a like on Facebook or follow me on Twitter for more delicious recipes like this one! See you next time!
If you make this recipe, use the #mandmcooks so I can see how it turns out!