Broccoli Cheddar Soup (Printer-Friendly)
Rich, velvety soup packed with tender broccoli and melted cheddar, ready in 30 minutes for a quick, comforting meal.
# What You’ll Need to Cook:
→ Soup Base
01 -
6 tablespoons unsalted butter
02 -
1 onion, chopped
03 -
6 tablespoons all-purpose flour
04 -
2 cups half and half cream
05 -
6 cups low-sodium chicken broth
06 -
1 teaspoon salt
07 -
1 teaspoon white pepper
08 -
¼ teaspoon nutmeg
→ Vegetables and Cheese
09 -
1 head broccoli florets, about 1 lb, chopped
10 -
1 cup Velveeta cheese, cubed
11 -
3 cups shredded cheddar cheese
12 -
2 tablespoons chopped parsley
# Steps to Prepare:
01 -
Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and lightly browned.
02 -
Sprinkle the flour over the onion and whisk it with the butter mixture. Cook for 2 minutes to remove the raw starchy flavor.
03 -
Gradually whisk in the half and half. Once smoothly combined, pour in the chicken broth and whisk to remove lumps and deglaze the pan.
04 -
Season with salt, white pepper, and nutmeg. Bring the mixture to a boil, then add the broccoli. Cook for about 10 minutes, until the broccoli is tender.
05 -
Stir in the Velveeta and 2 cups of the cheddar cheese until fully melted. Adjust seasoning as needed.
06 -
Top with the remaining cheddar cheese and garnish with parsley before serving.
# Extra Cooking Tips:
01 -
For a smoother texture, chop broccoli into bite-sized pieces before cooking.
02 -
Velveeta ensures a creamy, smooth melt. Sharp cheddar enhances bold flavor.
03 -
Adjust creaminess by using milk for a lighter texture or heavy cream for richness.