Sandy's Homemade Broccoli and Cheddar Soup: A Comforting Classic
A creamy, cheesy, and veggie-packed soup that’s perfect for warming up on a chilly day. With the wholesome goodness of broccoli and the rich flavor of cheddar, this comforting classic is simple to make and customizable for any taste.
Ingredients
- 3 tablespoons butter
- ¼ small onion chopped
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 ½ cups chicken broth
- Salt to taste
- Ground black pepper to taste
- 2 cups broccoli chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 1 ¼ cups mild cheddar cheese shredded
Instructions
Sauté the Onion:
- Melt butter in a large stock pot over medium-high heat. Add the chopped onion and sauté for 3–4 minutes until tender and fragrant.
Prepare the Base:
- Gradually whisk in the flour, stirring continuously. Cook for about 5 minutes until golden brown. Slowly pour in the half-and-half, whisking to create a smooth consistency.
Add Broth and Season:
- Stir in chicken broth. Season with salt and ground black pepper to taste. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
Incorporate Vegetables:
- Add chopped broccoli, carrot, and celery. Simmer for 20 minutes until the vegetables are tender but still slightly crisp.
Melt the Cheese:
- Lower heat to low. Stir in shredded cheddar cheese and continue stirring until fully melted and incorporated, about 5 minutes.
Serve:
- Ladle the soup into bowls. Serve warm with crusty bread or crackers.
Notes
- Fresh vs. Frozen: Use fresh broccoli for the best flavor, but frozen works in a pinch—just adjust cooking time.
- Cheese Tip: Freshly grate cheese for a smoother texture. Avoid pre-shredded varieties with anti-caking agents.
- Texture: Use an immersion blender if you prefer a smoother soup.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.