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–+ servings
Close-up of a bowl filled with rich, creamy Broccoli Cheddar Soup topped with melted cheese and fresh broccoli florets.

Broccoli Cheddar Soup

This recipe makes a creamy broccoli cheddar soup using a Dutch oven. You will melt butter, sauté onion, add flour, then whisk in cream and stock. Cook the vegetables until tender, then stir in the cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup butter
  • 1/2 medium onion, chopped
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups low-sodium chicken stock or broth
  • 1/2 lb broccoli, chopped into bite size pieces (about 3 cups)
  • 1 cup carrot, julienned (matchstick carrots)
  • 1/8 teaspoon nutmeg optional
  • 8 ounces grated sharp cheddar cheese (2 cups)
  • to taste salt and pepper

Equipment

  • Dutch oven

Method
 

  1. Melt the 1/4 cup butter in the Dutch oven. Sauté the 1/2 medium chopped onion in the butter until soft.
  2. Sprinkle the 1/4 cup flour over the mixture. Cook and stir over medium heat for 1 to 2 minutes.
  3. Whisk in the 2 cups half-and-half cream and 2 cups low-sodium chicken stock or broth. Bring the mixture to a boil, then reduce the heat to medium.
  4. Add the 1/2 lb broccoli and 1 cup carrot. Cook over medium-low heat for 20 to 25 minutes, or until the broccoli and carrots are tender.
  5. Add salt and pepper to taste. You can leave the soup chunky or blend about 1 cup of the soup and stir it back in for a smoother soup.
  6. Return the soup to low heat and add the 8 ounces grated sharp cheddar cheese. Stir constantly. If your heat is too high, the soup can become grainy. Stir in the nutmeg if you are using it.
  7. Serve the soup with crusty bread.

Notes

If you prefer a smoother soup, blend about 1 cup of the finished soup and stir it back into the pot before adding the cheese.

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