Easy-to-Make Broccoli Cheddar Soup

Published Oct 9, 2024 By Elle Ann

Image credit: The Busy Baker via YouTube

I’ve never been a huge fan of broccoli, but I do enjoy eating them depending on what form of dish they come into, and usually, I prefer them in a creamy and cheesy soup, just like this broccoli cheddar soup recipe by The Busy Baker on YouTube. It’s so good and even if you don’t like broccoli you’d love it, and you might not even want it served any other way anymore.

This a great recipe that you can follow easily and I’m sure that you will receive compliments when you serve this to the table. It’s ready in just a few minutes which is perfect if you’re in a hurry or preparing food at the last minute. You can modify the ingredients to your preference and add in some meat, or you can even use leftovers if you want!

Ingredients for Broccoli Cheddar Soup:

1 tbsp of olive oil
1 medium onion
¼ cup of butter
¼ cup of all-purpose flour
¼ tsp of nutmeg
½ tsp of salt
¼ tsp of smoked paprika
½ tsp of white pepper
1 tsp of garlic powder
1 tsp of onion powder
2 bay leaves
2 cups of chicken stock
2 cups of milk
2 cups of half and half cream
4 cups of small broccoli florets
1 cup of grated carrot
1½ cups of shredded cheddar cheese, plus more for garnish

How to Make Broccoli Cheddar Soup:

Ingredients for Broccoli Cheddar Soup — Image credit: The Busy Baker via YouTube

Step 1

Wash the broccoli and cut into small florets, then grate the carrots and cheddar cheese, and set them aside. Place a large heavy-bottom pot on a stove over medium heat, then add the olive oil, and saute the chopped onion until soft and translucent.

Step 2

Season it with salt, pepper, paprika, garlic powder, and onion powder, then add the butter, and let it melt. Sprinkle the flour, then give them a good mix to combine, and gradually pour in the chicken stock while whisking continuously until smooth and there are no more lumps. Add the bay leaves, milk, and half and half cream, then give them a good stir, and bring it to a boil.

Step 3

Add the broccoli florets and carrots, then mix well until combined, and let the soup simmer over medium-low heat for about 4 minutes or until the broccoli is tender. Turn off the heat, then remove the bay leaves, and add the shredded cheddar cheese. Mix them until the cheese has melted, then serve immediately, and top it with more shredded cheddar cheese. Enjoy!