Heart, cheesy and creamy — this broccoli cheddar soup recipe is just the thing when the weather temperatures dip outside. The best part? It’s so easy to make at home with a few simple ingredients!
INGREDIENTS:
1/4 cup butter
1 small onion, finely chopped
3 tablespoons flour
2 cups chicken broth
2 cups half and half
1 1/2 cups shredded Cheddar cheese, plus more for topping (optional)
1 cup matchstick-cut carrots, roughly chopped
3 cups chopped broccoli
1 1/2 tablespoons salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon mustard
PREPARATION:
- Melt butter in a large saucepan over medium-high heat. Add onion and carrots to cook, stirring often, until soft and translucent about 5 minutes. Add in flour and cook for 1 minute, stirring constantly. Whisk in chicken broth, stirring occasionally and boil. Reduce heat to a simmer and cook until thicker and creamier for about 6 to 8 minutes.
- Stir in freshly grated cheddar cheese and cook, stirring constantly, until melted. Add in half and half and broccoli and cook on low until vegetables are tender — 10 to 15 minutes — stirring occasionally. Season with salt, pepper, and hot sauce and cook for 2 minutes more. Remove from heat and serve with crusty bread and more cheese on top if desired.
