Broccoli Cheddar Soup (Print Format)
A creamy comfort dish with tender broccoli, carrots, and rich melted cheese ready in about 30 minutes.
# Ingredients:
→ Vegetables
01 -
3 cups chopped broccoli
02 -
1 cup shredded carrots
03 -
½ cup diced yellow onion
→ Liquids
04 -
4 cups chicken broth
05 -
2 cups heavy whipping cream
06 -
1 teaspoon olive oil
→ Dairy
07 -
4 tablespoons butter
08 -
3 cups shredded cheddar cheese
→ Thickening Agents
09 -
¼ cup all-purpose flour
→ Seasonings
10 -
1 teaspoon chicken bouillon powder
11 -
1 teaspoon onion powder
12 -
1 teaspoon garlic powder
13 -
Salt and black pepper to taste
# Steps:
01 -
In a pot over medium heat, warm the olive oil and butter until the butter is melted. Add diced onions and cook for 3 to 4 minutes until softened.
02 -
Lower the heat to low and sprinkle flour over the mixture. Stir continuously for 2 to 3 minutes to form a smooth roux.
03 -
Gradually pour in chicken broth, then add chicken bouillon powder, onion powder, garlic powder, salt, and black pepper. Stir well before adding broccoli and shredded carrots. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally.
04 -
Turn off the heat and let the soup rest for 2 to 3 minutes. Stir in heavy whipping cream, then add shredded cheddar cheese gradually, stirring continuously until melted and smooth. Serve immediately.
# Tips:
01 -
Use freshly shredded cheddar to avoid graininess and add cheese off heat to prevent separation.
02 -
If using frozen broccoli, thaw and drain to prevent watering down the soup.