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Cozy Broccoli Cheddar Soup Recipe

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4.4 from 4 reviews

This Cozy Broccoli Cheddar Soup is a rich, creamy, and comforting soup perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a velvety base of butter, flour, half and half, and chicken broth, it's the ultimate homemade comfort food that warms you inside out.

Ingredients

Soup Base

  • 6 tablespoons unsalted butter
  • 1 large onion, chopped
  • 6 tablespoons all-purpose flour
  • 2 cups half and half cream
  • 6 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • ¼ teaspoon nutmeg

Vegetables & Cheese

  • 1 head broccoli (about 1 lb), cut into small florets
  • 1 cup Velveeta, cubed
  • 3 cups sharp cheddar cheese, shredded (divided into 2 cups and 1 cup portions)
  • 2 tablespoons parsley, chopped

Instructions

  1. Cook Onion: Melt the butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the chopped onion and cook until it becomes softened and lightly browned, about 5-7 minutes, to build a flavorful base.
  2. Add Flour: Sprinkle the flour evenly over the cooked onions, then whisk to combine thoroughly. Cook this mixture for 2 minutes, stirring constantly, until it develops a nutty aroma, which helps create a smooth roux for thickening the soup.
  3. Mix In Liquids: Gradually whisk in the half and half cream, ensuring no lumps form. Then pour in the chicken broth while continuing to whisk, scraping the bottom of the pot to incorporate any browned bits. This forms the creamy broth of the soup.
  4. Add Broccoli and Seasoning: Stir in the salt, white pepper, and nutmeg, and bring the mixture to a boil. Once boiling, add the broccoli florets, reduce heat to a simmer, and cook uncovered for 10 minutes until the broccoli is tender but still vibrant green.
  5. Add Cheese: Lower the heat or remove the pot from burner heat. Stir in the cubed Velveeta and 2 cups of shredded cheddar cheese until completely melted and the soup is smooth and silky. Avoid boiling after adding cheese to prevent curdling.
  6. Finish & Serve: Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls, sprinkle the remaining 1 cup cheddar cheese on top for garnish, and finish with chopped parsley. Serve warm and enjoy the comforting flavors.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • To make the soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.
  • Velveeta adds creaminess and meltability; you can substitute with more cheddar if preferred but texture may vary.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • For a thicker soup, simmer a little longer or add an extra tablespoon of flour when making the roux.

Find it online: https://cozyplatter.com/cozy-broccoli-cheddar-soup-recipe/