Broccoli Cheddar Soup
This Broccoli Cheddar Soup is rich, creamy, and packed with flavor, ready in 30 minutes and made in one pot with simple, pantry-friendly ingredients. The perfect cozy dinner or lunch!
Servings: 8
Calories: 427kcal
Ingredients
- 6 tablespoons butter unsalted
- 1 onion chopped
- 6 tablespoons all-purpose flour
- 2 cups half and half cream
- 6 cups chicken broth low sodium
- 1 teaspoon salt
- 1 teaspoon white pepper
- ¼ teaspoon nutmeg
- 1 head broccoli florets about 1 lb
- 1 cup velveeta cubed *
- 3 cups cheddar cheese shredded
- 2 tablespoons parsley chopped
Instructions
- Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown.
- Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor.
- Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
- Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.
- Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.
- Top with remaining cheddar cheese and garnish with parsley.
Video
Notes
- Broccoli: Fresh or frozen both work great. If using frozen, toss it in directly and cook a few minutes longer. Chop large florets into bite-sized pieces for even cooking.
- Cheese: Velveeta adds creaminess and guarantees a smooth melt. For a bolder flavor, use sharp cheddar. You can skip Velveeta and use all cheddar, but keep the heat low to avoid curdling or grittiness.
- Half and Half: Use half and half for the best balance of creaminess and lightness. Milk will be thinner, heavy cream richer, adjust based on your preference.
- White Pepper: It adds a subtle heat without the black specks. Don’t have it? Regular black pepper works just fine.
- Freezing: This soup can be frozen, but the texture may change slightly. Let it cool completely, store in an airtight container, and thaw slowly before reheating. Add a splash of broth or milk to bring it back to life.
- Reheating: Warm on the stovetop over low heat, stirring frequently. Add a little extra broth or milk if it thickens too much.
Nutrition
Serving: 1serving | Calories: 427kcal | Carbohydrates: 13g | Protein: 19g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 1770mg | Potassium: 394mg | Sugar: 3g | Vitamin A: 1275IU | Vitamin C: 15.3mg | Calcium: 556mg | Iron: 1.1mg
