Broccoli Cheddar Soup
This creamy Broccoli Cheddar Soup recipe is easy to make at home with simple ingredients. There are 3 different ways to thicken it and lots of PRO tips to make sure it is truly restaurant quality!
Shred the cheese and set it aside along with the Velveeta to allow it to come closer to room temperature. It will melt creamier this way.
Add olive oil to a large soup pot over medium heat. Add the diced onions and saute for 5 minutes. Remove the onions and set aside.
Melt the butter in the same pot over medium heat. Whisk in the flour and cook for 1 minute, until you can no longer smell flour. Use a silicone spatula to stir as it cooks.
Slowly stir in the chicken broth and whisk to combine until no lumps remain.
Add the onions back to the pot.
Add the half and half, paprika, mustard powder, garlic powder, and pepper. Bring to a boil, reduce to a simmer. Optional: Combine 3 TBS corn starch + 3 TBS cold water and whisk it in when the boil is reached. This will thicken it further.
Add the broccoli and carrots. Simmer for 10-15 minutes, until the broccoli is tender.
Optional: Remove 1-2 cups of broccoli/carrots and use an immersion blender to blend the soup for a smoother and creamier consistency. Add the remaining broccoli and carrots back.
Remove from heat and let the base cool down for 1-2 minutes. Gradually add the shredded cheese and Velveeta cheese, stirring as you do so.
Taste, and season with additional salt if desired. Serve!
- An equal amount of yellow or Dijon mustard may be added if you don’t have mustard powder.
- The Velveeta cheese is optional, but it adds a nice finish.
- If the soup is too hot when the cheese is added, you’ll end up with a grainy or clumpy consistency.
- Avoid using bagged cheese as it contains cellulose which prevents it from melting well
- I like to shred a block of Heluva Good! Orange Sharp Cheddar as it has a great taste and melts well.
- -Leftover soup should be refrigerated in an airtight container and is best if eaten within three days.
- -If you prefer to freeze this soup, it's best to freeze the broth without the cheese, then add shredded cheese to it upon reheating on the stove top. This helps prevent the dairy in the cheese from separating when reheated, which can result in a grainy consistency.
Crock Pot Method:
- Omit the olive oil and butter.
- Add the onions, broccoli, and carrots to the crock pot.
- Whisk the flour and chicken broth together until well-combined and add it to the Crock Pot.
- Add the paprika, mustard powder, garlic powder, and pepper.
- Cook on high for 3-4 hours or on low for 6-8.
- Add the half and half 30 minutes prior to serving.
- Turn off the heat and let the base cool for 1-2 minutes. Sprinkle in the cheeses and stir to combine. Season with any additional salt if desired and serve!
Instant Pot Method:
- Soften the onions in the olive oil on sauté mode for 5 minutes. Remove the onions and set aside.
- Melt the butter on sauté mode. Add the flour and whisk to combine. Cook for 1 minute, stirring as it cooks.
- Add the chicken broth and whisk to combine into the roux, ensuring that there are no lumps.
- Add the onions back along with the broccoli and carrots.
- Secure the lid and seal the valve. Set it to cook on high (or press the ‘pressure cook’ button) for 8 minutes.
- Release the valve, let the pressure release, and remove the lid.
- Add the half and half, paprika, mustard powder, garlic powder, and pepper. Stir to combine and heat through.
- Gradually sprinkle in the cheese and stir to combine. Season with additional salt if desired and serve.
Calories: 438kcal, Carbohydrates: 15g, Protein: 18g, Fat: 35g, Saturated Fat: 21g, Cholesterol: 101mg, Sodium: 875mg, Potassium: 461mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2750IU, Vitamin C: 49mg, Calcium: 496mg, Iron: 1mg