Broccoli Cheese Soup Recipe - Creamy and Comforting
If you're looking for a creamy, comforting soup, you've got to give my broccoli cheese soup a try. This recipe from Preppy Kitchen will guide you through making a delicious homemade dish that you can share with your family and friends. This soup comes together quickly, but there is some prep work involved. You'll need two big heads of broccoli, but you can add more if you prefer. Cut the florets into small pieces that fit onto your spoon, and don't forget to save the stalks! They can be chopped and added into the soup.
Next, chop two carrots into thin pieces that will cook quickly. Peel them if you like, or leave the skin on for extra flavor. Dice one small onion or half of a large onion, and mince four cloves of garlic. You can adjust the amount of garlic according to your preference.
In a large Dutch oven, melt three tablespoons of butter over medium heat. Add the onion and carrot, and cook until the onion is translucent and the carrot is slightly softened. Season with salt and cracked pepper. Add the minced garlic and cook for a couple of minutes, being careful not to burn it.
Sprinkle in two to three tablespoons of flour, which will help thicken the soup. Mix it in, making sure it coats everything and cooks completely. Add four cups of chicken stock and stir as you pour it in. Then, add half and half to create a creamy base. Increase the heat to medium-high and bring the soup to a simmer. Once it simmers, reduce the heat to low and add the broccoli. Sprinkle in an extra half teaspoon of salt, cover the pot, and let the soup cook for about 15 minutes, or until the broccoli is soft.
While the soup is cooking, grate eight ounces of sharp cheddar cheese. Freshly grated cheese melts better than pre-shredded cheese. Once the broccoli is cooked, add the shredded cheese to the pot and stir until melted. Remove the pot from heat and stir in ground mustard and paprika for extra flavor.
Your creamy and comforting broccoli cheese soup is now ready to be served. Ladle it into bowls, garnish as desired, and enjoy this delicious dish.
Ingredients:
- 2 big heads of broccoli
- 2 carrots
- 1 small onion or half of a large onion
- 4 cloves of garlic
- 3 tablespoons of butter
- 2-3 tablespoons of flour
- 4 cups of chicken stock
- Half and half
- 8 ounces of sharp cheddar cheese
- Half teaspoon of salt
- Half teaspoon of cracked pepper
- 1 teaspoon of ground mustard
- Half teaspoon of paprika (optional)
Cooking steps:
- Cut the broccoli florets into small pieces.
- Chop the carrots into thin slices.
- Dice the onion and mince the garlic.
- In a Dutch oven, melt the butter over medium heat.
- Add the onion and carrot, and cook until the onion is translucent and the carrot is slightly softened. Season with salt and cracked pepper.
- Add the minced garlic and cook for a few minutes.
- Sprinkle in the flour and mix until it coats everything and cooks through.
- Pour in the chicken stock while stirring.
- Add the half and half and increase the heat to medium-high. Bring the soup to a simmer.
- Reduce the heat to low and add the broccoli. Sprinkle in an extra half teaspoon of salt.
- Cover the pot and let the soup cook for about 15 minutes, or until the broccoli is soft.
- While the soup is cooking, grate the cheddar cheese.
- Once the broccoli is cooked, add the shredded cheese to the pot and stir until melted.
- Remove the pot from heat and stir in ground mustard and paprika.
- Ladle the soup into bowls, garnish as desired, and enjoy!
