Can I use frozen broccoli instead of fresh?

Absolutely! Just add it directly to the soup without thawing first. It might release a bit more water, so you may need to simmer a little longer to reach your desired thickness.

Why did my cheese make the soup grainy?

This usually happens when the soup is too hot when you add the cheese, or if you're using pre-shredded cheese. Remove the pot from heat before adding cheese, and always use freshly grated for the smoothest results.

Can I make this dairy-free?

Yes! Use plant-based butter, unsweetened cashew cream instead of half-and-half, and your favorite dairy-free cheese. The technique remains exactly the same.

How can I make it thicker or thinner?

For thicker soup, simmer uncovered a bit longer or add a slurry of flour and cold broth. For thinner soup, gradually add more broth or half-and-half until you reach your preferred consistency.

Easy Homemade Broccoli Cheddar Soup

Name: Creamy Broccoli Cheddar Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 Tbsp butter; 1 medium yellow onion, finely chopped; 1/4 cup salted butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 2 cups half and half; 12 oz fresh broccoli (roughly chopped); 2 carrots, peeled and chopped; 1/2 tsp kosher salt; 1/4 tsp paprika; 1/4 tsp garlic powder; 1/4 tsp dry mustard (or 1/2 tsp regular mustard); 1/4 tsp black pepper; 2 cups cheddar cheese

Description

A warm and comforting creamy broccoli cheddar soup, rich in flavor with tender broccoli, carrots, and melted cheddar cheese.

Ingredients

Scale

1 Tbsp butter
1 medium yellow onion, finely chopped
1/4 cup salted butter
1/4 cup all-purpose flour
2 cups chicken broth
2 cups half and half
12 oz fresh broccoli (roughly chopped)
2 carrots, peeled and chopped
1/2 tsp kosher salt
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard (or 1/2 tsp regular mustard)
1/4 tsp black pepper
2 cups cheddar cheese

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Instructions

Add 1 Tbsp butter to dutch oven and heat over MED heat. Add chopped onion and sauté until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter, melt, then whisk in flour. Cook 1 minute, whisking often.
Slowly pour in chicken broth, whisking continuously, then add half and half. Cook 1-2 minutes, whisking to remove lumps.
Add broccoli and carrots, stir in paprika, garlic powder, dry mustard, salt, and pepper. Reduce heat to LOW/MED LOW and simmer 10-15 minutes until thickened and veggies are tender. If too thick, add more broth or half and half.
Blend soup with immersion blender (or regular blender) until desired texture is reached.
Add cheddar cheese gradually, stirring to melt between additions. Adjust seasoning with salt and pepper.
Serve hot topped with extra cheddar and black pepper if desired.

Notes

For extra creaminess, use sharp cheddar cheese. Adjust thickness by adding more broth if preferred.

Nutrition

Serving Size: 1 bowl
Calories: 600 kcal
Sugar: 4 g
Sodium: 1298 mg
Fat: 47 g
Saturated Fat: —
Unsaturated Fat: —
Trans Fat: —
Carbohydrates: 23 g
Fiber: 3 g
Protein: 22 g
Cholesterol: —