Cream of Broccoli Cheddar Soup
Here is a quick and easy Cream of Broccoli Cheddar Soup you can whip up in less than an hour using ingredients you most likely already have on hand. You may want to adjust the ingredient portions to fit your family. We are a family of 6 so I like to make sure we have plenty of food on hand. I would suggest halving the recipe if you have less mouths to feed.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
- 2 10 oz bags frozen broccoli (fresh is also fine)
- 1 chopped white or yellow onion
- 1 cups diced or shredded carrots
- 2 ribs diced celery
- 2-3 cloves garlic (sub 1 tsp garlic powder)
- 2 tbs butter
- 3 tbs all purpose flour
- 16 oz cheddar cheese (highly suggest shredding your own to avoid anti caking agents that affect melting)
- 32 oz bone broth (any broth will do)
- 1 cup heavy cream (half and half will also do but just be slightly less creamy)
- 4 cups water
- 3 tsp salt
Preheat a stock pot or any large pot over medium/high heat.
Add 2 tbs butter.
Once the butter is melted, add the onion, celery, carrots, and garlic. Cook for about 2 minutes.
Add flour in while stirring until it thickens.
Slowly add the broth while stirring as if you are making a gravy. This step helps thicken the soup a bit.
Add the water, broccoli, and salt and bring to a boil and then simmer until veggies are cooked.
Optional: You can remove about 4 cups and use an immersion blender or food processor to make the soup a bit thicker by blending it and then adding it back.
Add cheese and stir until it melts.
Serve with a crusty bread such as homemade sourdough.