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5 from 3 votes

creamy broccoli cheddar soup

This hearty broccoli cheddar soup is filled with mouth watering tastes, yet uses regular ingredients and is ready in only 30mins.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Calories: 600kcal
Author: Angela

Ingredients

  • 1 medium yellow-onion, finely chopped
  • 1 tbsp butter
  • ¼ cup all-purpose flour
  • ¼ cup salted-butter
  • ½ tsp kosher-salt
  • ¼ tsp garlic-powder
  • 2 cups cheddar-cheese
  • ¼ tsp black-pepper
  • ¼ tsp paprika
  • 12 ounces fresh-broccoli, roughly chopped
  • 2 cups half and half
  • 2 cups chicken-broth
  • 2 carrots, peeled & chopped
  • ¼ tsp dry-mustard (can substitute with 1/2 tsp regular-mustard)

Instructions

  • Add 1 Tbsp butter dutch oven & warmth within MED heat. Add chopped onion & saute until onions are tender & translucent, about 2-3seconds. Insert ¼ cup butter oven, nevertheless over MED warmth. When meltedadd flour & whisk together. Cook mix around a minute, whisking frequently.
  • Gradually pour about a cup of chicken-broth, whisking as you pour. Proceed with remaining chicken broth & half and half, massaging gradually & invisibly as your pour.
  • Permit broth/half & half mix cook for a moment or 2, whisking frequently, which makes certain that no flour lumps stay.
  • Add carrots & broccoli & stir to blend. Add paprika, garlic powder, dry mustard, pepper & salt, stir fry. Reduce heat to LOW/MED LOW & simmer approximately 10-15mins or till thickened & broccoli/carrots are tender. If soup becomes too thick for your liking, add a dash of chicken broth or half & half an hour to loosen this up.
  • Blend soup until desired texture is attained, utilizing either immersion blender or from shifting soup to classic blender.
  • Add grated cheddar-cheese a few at a time, stirring to melt-cheese to the soup after every handful. Taste soup & season with salt & pepper if necessary.
  • Serve hot with extra black-pepper & toasted cheese on top if needed.

Notes

SLOW COOKER INSTRUCTIONS:
  1. Omit butter in the recipe, then add broccoli, onions, carrots, lemon, paprika, garlic powder, mustard powder, and pepper into the toaster.
  2. Whisk flour and chicken broth together till no lumps remainthen add into slow cooker and stir to blend all components.
  3. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  4. Approximately 30mins before serving, add half and half and cheese, stirring well.
  5. Cover and continue cooking until cheese is melted.
  6. Combination to desired feel and function.
INSTANT POT INSTRUCTIONS:
  1. Press Saute & cook onion and butter till onions are tender.
  2. Add extra bread & butter, then scatter. Cook about a minute.
  3. Add carrots, broccoli, salt, paprika, garlic-powder, carrot-powder, and pepper to bud. Pour chicken broth.
  4. Secure lid and proceed valve into the sealing place. Place on Manual/Pressure cook for 2mins.
  5. Allow the pressure discharge obviously, then stir in half and cheese until cheese is melted.
  6. Combination to desired feel and function.