Creamy Broccoli Cheddar Soup
This is a classic broccoli cheddar soup with a thick, creamy base. It's a quick soup that comes together in about 30 minutes and can be left chunky or blended smooth.
Ingredients
- 5 tbsp Butter
- 1/3 cup All-purpose flour
- 1 bag Frozen broccoli florets 16 oz, thawed
- 4 cups Vegetable broth
- 2 1/2 cups Heavy whipping cream
- 1 1/4 tsp Onion powder
- 1 1/4 tsp Garlic powder
- Diamond Crystal kosher salt to taste
- Black pepper freshly ground, to taste
- 2 1/2 cups Sharp cheddar cheese shredded
Instructions
- Melt butter in large pot over medium-high heat, whisk in flour and cook 1 minute.
- Gradually whisk in vegetable broth, then heavy cream until smooth.
- Add broccoli, onion powder, garlic powder, salt, and pepper.
- Bring to gentle simmer, reduce heat to low, cook 10-15 minutes until broccoli is tender.
- Remove from heat, stir in cheddar cheese until melted.
- Optional: blend with immersion blender to desired consistency.
Notes
Keep soup at gentle simmer to prevent cream separation. Use freshly shredded cheese for smoothest results.