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Creamy Broccoli Cheddar Soup

broccoli cheddar cheese soup
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5 from 1 review

This creamy broccoli cheddar soup is rich in flavor and easy to make for a quick dinner. 

Ingredients

Scale
  • 1 small onion or 1/2 medium onion, diced
  • 1 medium carrot shredded
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 tsp Better than Bouillon
  • 2 cups water
  • 2 cups heavy cream
  • 2 cups broccoli florets
  • 2 cups freshly grated cheddar cheese

Instructions

  • In a 4-quart pot, add 1 tbsp butter and allow to melt on medium heat. 
  • After the butter melts and the pot has heated through, add the diced onions and cook until they are translucent about 4-6 minutes.
    • You may need to turn down heat to medium-low to get the onions to cook properly without burning. 
  • Add shredded carrots to the cooked onions and soften for 2-3 minutes. 
  • Add the remaining butter to the pot and allow it to melt. 
  • Add the better-than-bouillon and thoroughly mix that in the pot. 
  • Once the butter has melted, sprinkle the flour into the pot and mix it with the other ingredients. Cook for just a few minutes to cook off the flour's raw smell.
  • Using a whisk to mix continuously, slowly add the water to the pot. 
    • Do not pour all the water at once, or the flour will clump, and your soup will have flour chunks.
  • Continue mixing with the whisk and slowly add the heavy cream. Soup will be thick here.
  • Once you have added all the liquids, add the broccoli florets and mix them into the soup. Allow them to cook for just a few minutes. 
  • Turn off the heat and add the cheese while still mixing with the whisk. 
    • Add cheese just a little at a time, melting thoroughly each time you add cheese. 

Find it online: https://inthekitchenwithinna.com/creamy-broccoli-cheddar-soup/