Broccoli Cheddar Soup
Broccoli cheddar soup is one of those dishes that feels comforting the moment you think about it. Warm, creamy, familiar, and tied to so many restaurant memories, it almost feels indulgent by default. It has always been my go to order when I want something cozy but still crave that savory, cheesy satisfaction. One of my goals has been saving money by making my favorite restaurant dishes at home, and this soup is exactly why that goal feels exciting instead of restrictive. It delivers everything I want from the restaurant version and then some.
What I love about making this at home is how intentional it feels without being complicated. It starts with butter and onions gently softening together, creating a mellow, savory base. A simple roux gives the soup body without making it heavy, while chicken stock and cream strike the perfect balance between richness and comfort. This soup is creamy, not cloying.
The contrast is what makes it special. Tender broccoli, sweet carrots, and sharp cheddar all have a role. Freshly grated cheese melts smoothly and keeps the soup cohesive and silky. A touch of chicken bouillon deepens the flavor and gives it that restaurant worthy finish.
This is the kind of soup you make once and immediately add to your regular rotation. Cozy, satisfying, and incredibly comforting.
Enjoyyy! ❤️
Shop the Recipe Here: My Kitchen Shop 😊
🧾 Ingredients 🧾
1 stick unsalted butter
1 medium onion, chopped
1/2 teaspoon garlic powder
1/4 cup all purpose flour
1 1/2 cups heavy cream
2 1/2 cups unsalted chicken stock
One 12 ounce bag frozen broccoli, thawed
2 medium carrots, grated
12 ounces sharp cheddar cheese, freshly grated
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 teaspoons chicken bouillon powder
👨🍳 Instructions 👨🍳
1) Place a large pot over medium heat. Add the unsalted butter and allow it to melt completely. Add the chopped onion and cook for about five minutes, stirring occasionally, until the onion becomes soft and translucent but not browned.
2) While the onions cook, grate the carrots and the sharp cheddar cheese. Prepare the broccoli by cutting any large pieces into bite sized portions that will fit easily on a soup spoon.
3) Once the onions are translucent, sprinkle the flour into the pot. Stir continuously until the flour and butter form a smooth paste that coats the onions. Cook this mixture for about three minutes to remove the raw flour taste.
4) Slowly pour in the chicken stock while stirring to keep the mixture smooth. Continue cooking for about five minutes, stirring occasionally, until the soup base thickens slightly.
5) Add the broccoli and grated carrots to the pot. Stir to combine and cook for about five minutes, just until the vegetables are heated through and the carrots begin to soften.
6) Reduce the heat to low. Add the heavy cream, grated cheddar cheese, salt, garlic powder, black pepper, and chicken bouillon powder. Stir gently until the cheese is fully melted and the soup is creamy and smooth. Do not allow the soup to boil after adding the cheese, as this can cause the sauce to separate.
7) Taste and adjust seasoning if needed. Serve the soup hot with bread or crackers.
Comments
Post a Comment