If you’re looking for an incredibly easy and beginner friendly tasty recipe for Broccoli Cheddar Soup, you’ve come to the right place. This recipe is extremely forgiving if you are missing an ingredient or two + you can easily swap fresh ingredients for frozen or dried (like a diced onion vs onion powder). My first time making this, I just simply used what I had on hand and it turned out so tasty with my substitutions and I knew I needed to share!
INGREDIENTS
- 2/3 cup butter
- 4 cloves garlic, finely chopped or minced
- 1/3 cup all purpose flour
- 2 cups low sodium chicken stock
- 3 cups half-and-half (sub evaporated milk or regular milk)
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon vegetable stock or chicken bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pound broccoli florets, cut into small pieces
- 2 large carrots, cut into small pieces or grated
- 2 cups sharp cheddar cheese
INSTRUCTIONS
1. Melt butter in large pot over medium heat.
Add garlic and cook for 2 minutes. Whisk in the flour and cook until golden brown.
2. Reduce heat to medium-low. Slowly add chicken stock and half-and-half, stirring well with a whisk to combine and dissolve flour into the liquid. Season with salt, pepper, stock powder, onion powder, and garlic powder.
Whisk until everything is well combined. Allow the mixture to thicken for about 7 minutes, stirring occasionally to loosen any thicker bits on the bottom and sides of the pot.
3. Add the broccoli and carrots to the pot and let simmer for another 20 minutes or until the broccoli is completely tender. Stir in cheese until it’s well combined. Taste the soup and add extra salt and/or pepper if desired. Remove the pot from the heat and serve.
Optional: Serve the soup with breadcrumbs, croutons, or your favorite rolls. Garnish it with shredded cheese or grated carrots.
*BONUS RECIPE*
Homemade breadcrumbs or croutons like the ones you see in my broccoli cheddar soup are SO easy to make! Instead of trashing your stale or 30 seconds from moldy bread in the trash, chop it into smaller bits and toss in a mixture of olive or avocado oil + your fav herbs, seasoning, or seeds, and toss in your oven or air fryer at 350° for 4 minutes or until toasted to your desired perfection. I used olive oil, McCormick’s Garlic & Herb Seasoning, ground flaxseed, and dried parsley with Pepperidge Farm sourdough bread that I had in my freezer for a month because I didn’t want to waste it! I love to make my breadcrumbs and croutons when I’m already using the oven for other dishes and store them for up to 2 weeks in a Ziploc bag or tupperware on my counter.
Enjoy!
