Description
Indulge in a bowl of rich and creamy Broccoli Cheddar Soup. Learn how to make this comforting classic with our easy recipe. Perfect for cozy nights in!
Ingredients
- – 1 Tbsp (15 ml) vegetable oil
- – 1 medium yellow onion, finely chopped
- – 1/4 cup (60 ml) vegetable oil
- – 1/4 cup (30 g) all-purpose flour
- – 2 cups (480 ml) chicken broth
- – 2 cups (480 ml) half and half
- – 12 oz (340 g) fresh broccoli (I use a 340 g bag of florets), roughly chopped
- – 2 carrots, peeled and chopped
- – 1/2 tsp (3 ml) kosher salt
- – 1/4 tsp (1 ml) paprika
- – 1/4 tsp (1 ml) garlic powder
- – 1/4 tsp (1 ml) dry mustard (can substitute with about 1/2 tsp (3 ml) regular mustard)
- – 1/4 tsp (1 ml) black pepper
- – 2 cups (225 g) cheddar cheese
Instructions
- Pour 1 tablespoon of vegetable oil into a Dutch oven and warm it over medium heat. Add the finely chopped onion and cook until they turn soft and see-through, taking about 2-3 minutes.
- Introduce 1/4 cup of vegetable oil into the Dutch oven, maintaining the medium heat. Once the oil has melted, incorporate the flour and mix well using a whisk. Let this mixture cook for about a minute, whisking regularly.
- Gradually add approximately a cup of chicken broth, whisking continuously as you pour. Continue with the remainder of the chicken broth and half and half, ensuring to pour slowly and whisk simultaneously.
- Allow the mixture of broth and half and half to cook for a minute or two, whisking frequently to ensure there are no lumps of flour.
- Introduce the chopped broccoli and carrots, mixing them into the liquid. Sprinkle in the paprika, garlic powder, dry mustard, salt, and pepper, and stir well. Lower the heat to low or medium-low, and let it simmer for about 10-15 minutes or until the soup thickens and the vegetables are tender when pierced with a fork. If the soup becomes too thick, add a little extra chicken broth or half and half to adjust the consistency.
- Blend the soup until you achieve the texture you prefer, using either an immersion blender or by transferring the soup into a standard blender.
- Gradually add the cheddar cheese, a handful at a time, stirring after each addition until the cheese melts completely into the soup. Taste and adjust the seasoning with more salt and pepper, if necessary.
- Serve the soup hot, and if desired, garnish with extra black pepper and grated cheese on top.
