Cheddar Broccoli Soup

It’s not often that my kids are interested in eating vegetables, especially cruciferous ones. However, they get plenty of veggies on days that I make Cheddar Broccoli Soup!

This rich, creamy soup is one of our favorite foods. Thankfully, it’s easy enough to prepare that I can make it on weekdays for us to enjoy for lunch.

Ingredients

(Adapted from this recipe.)

• 3 tablespoons butter
• ½ of a medium yellow onion, diced
• 1 clove garlic, minced
• ½ teaspoon smoked paprika
• ½ teaspoon ground mustard
• A pinch of ground cayenne pepper
• 4 tablespoons flour
• 2 ½ cups chicken broth
• 2 cups chopped broccoli (roughly 1 large crown or 2 small crowns)
• 1 cup shredded or finely chopped carrot
• 1 ½ cups half and half
• 8 ounces sharp cheddar cheese, shredded
• Salt and pepper

Instructions

Melt the butter in a large pot over medium heat. Add the onion and saute, stirring occasionally, for 3-5 minutes or until tender. Add the minced garlic, paprika, ground mustard, and cayenne pepper. Cook for another minute, stirring constantly until fragrant.

Add in the flour and whisk to combine. Cook for 2-4 minutes, whisking constantly, until the flour is thickened (don’t skip this or the soup won’t thicken).

Slowly add in the chicken broth, whisking constantly. Once all the broth has been stirred in, add the chopped broccoli and shredded carrots. Allow the veggies to simmer for 15-20 minutes or until the broccoli is tender, stirring occasionally.

Once the broccoli is tender, turn off the heat. Allow the soup to cool for a minute or two before adding the half and half, whisking constantly. Add in the cheese and stir until melted (if the soup is not warm enough to melt the cheese, then place the pot over low heat to warm it just enough to melt the cheese). Season with salt and pepper to taste. Serve immediately. Yield: 4 servings.

Notes

No, this soup is not as easy to make as it is to run through the drive thru at Panera to grab some soup, but what little work it takes is worth it. It is absolutely delicious! The flavor is great, the texture is great, and it contains nutritious vegetables. We love dipping crusty bread into it, but it is also great on its own.

I prefer to use fresh broccoli in this soup; however, I have used frozen broccoli. You can use frozen broccoli if you prefer, just remember two things. The first is that when using fresh broccoli, you can choose (by adjusting how long you cook it) whether the broccoli in your soup is crisp tender or completely tender. With frozen broccoli, your only option is completely tender. Second, your soup will be a little less thick when made with frozen broccoli because of the moisture it will add to the soup. Neither of these take away from the delicious flavor of the soup, they are just things to keep in mind so you aren’t surprised.

What soups have you enjoyed this winter? I’d love to hear about them.

Shared at the following:

Farm Fresh Tuesdays, Busy Monday, Over the Moon, and Encouraging Hearts and Home.