Super easy Broccoli Cheddar Soup is ready in just 30 minutes!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner, lunch, Soup
Cuisine: American
Keyword: broccoli cheddar soup
Servings: 6servings
Calories: 237kcal
Author: Kellie
Cost: $8
Equipment
1 blender or food processor or immersion blender
Ingredients
1tbspolive oil
2tbspbutter
1cupdiced onion
1cupfinely chopped carrots
1garlic cloveminced
2cupsfinely chopped broccoli floretsfrozen and thawed will work, too.
1/4cupcornstarch
2cupslow sodium chicken stock
1tsponion powder
1tspgarlic powder
1tspground mustard
2cupshalf and halfor whole milk
1tbspWorcestershire sauce
2cupsshredded cheddar cheese
kosher salt and fresh ground pepperto taste
Instructions
In a large pot, heat the olive oil and butter over medium-high heat. Add the onions to the pot cooking until softened, approximately 2-3 minutes.
Add the carrots and cook for 2 additional minutes. Stir in the garlic and cook for 1 minute longer.
Add the broccoli and continue cooking for 2 minutes. Stir in the cornstarch to combine. Continue cooking for 2 minutes, stirring every 30 seconds to ensure the cornstarch doesn't burn.
Stir in the chicken stock, onion powder and garlic powder. Bring the mixture to a boil and then turn the heat to low. Allow the soup to simmer for 2-3 minutes or until slightly thickened.
Add the half and half to the soup, continue to simmer for 5 minutes. Using an immersion blender, puree the soup until the desired consistency.
Add the cheese to the soup one handful at a time being sure it melts completely before adding more. Stir until smooth and creamy.
Season with salt and pepper, to taste.
Serve immediately garnished with shredded cheese, broccoli and carrots, if desired.
Video
Notes
Leftover Broccoli Cheddar Soup can be stored in an airtight container in the refrigerator for up to 5 days.