White Cheddar Broccoli Soup
Creamy, delicious and made from scratch! Sharp white cheddar is the perfect tangy pairing with the rich butter, cream and hint of nutmeg.
Ingredients
- 6 tablespoons butter
- 1 yellow onion, diced
- 1/3 cup all-purpose flour
- 2 cups half-and-half
- 3 cups low-sodium chicken broth
- 1/2 teaspoon paprika
- 1/4 teaspoon ground or freshly grated nutmeg
- Kosher salt, to taste
- freshly ground black pepper, to taste
- 2 bay leaves
- 5 cups fresh broccoli florets
- 2 large carrots, diced
- 4 cups sharp white cheddar, grated
Optional:
- 6 Bread bowls for serving
Instructions
- Melt the butter in a large Dutch oven or pot over medium heat. Add onions and cook until tender, about 5 minutes. Whisk in the flour completely and cook for 1-2 minutes, whisking constantly. Slowly whisk in half-and-half until smooth. Increase heat to medium-high. Cook, stirring often until slightly thickened.
- Add chicken broth, paprika, nutmeg, salt, pepper, and bay leaves. Bring to a simmer then reduce heat to medium-low.
- Add broccoli and carrots then stir to combine. Continue simmering for 10-15 minutes or until all vegetables are tender. Discard bay leaves.
- Remove about half of the vegetables and place in a separate bowl. Use an immersion blender or blender to puree soup until smooth. Stir vegetables back into the soup. Add 3 cups of cheese and stir until melted.
- Ladle into bowls and garnish with remaining cheese.
Notes
Note:
1. You can puree all of the soup for a completely smooth consistency or leave the soup chunky. It's up to you! I prefer to do half and half as described above. 2. If the soup turns out too thick, add a little water to thin it out.
1. You can puree all of the soup for a completely smooth consistency or leave the soup chunky. It's up to you! I prefer to do half and half as described above. 2. If the soup turns out too thick, add a little water to thin it out.
Tried this recipe?Let us know how it was!