This broccoli cheddar soup recipe is easy-to-make and tastes delicious. My husband is not a big fan of broccoli but he absolutely loves eating this soup! Heck, even my grandchildren will eat it. Hubby enjoys it topped with just a little bit of shredded cheese but the kids…the more cheese, the better. The recipe will make approximately 6 servings. You can serve it alongside your favorite Artisan bread or biscuits.
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Broccoli Cheddar Soup Recipe
1 Tbsp. butter
1/2 small onion, finely chopped
1/4 cup butter, melted
1/4 cup all-purpose flour
2 cups milk
2 cups chicken broth
1 1/2 cups coarsely chopped broccoli florets
1 cup carrots, finely shredded and chopped
1 stalk celery, finely chopped
2 1/2 cups shredded Cheddar cheese
1/2 tsp. Pink Himalayan Sea Salt
1/4 tsp. ground black pepper
Melt the 1 tbsp. butter in a large frying pan. Stir in the finely chopped onion. Simmer until the onions are translucent. Set aside.
In a large saucepan mix together the 1/4 cup melted butter with the all-purpose flour until blended. Whisk-in the milk (slowly) with the flour and melted butter. Whisk-in the chicken broth and bring the mixture to nice simmer over medium to medium-high heat. Simmer for 12-15 minutes or until thickened. You’ll have to whisk it often to prevent sticking.
Add-in the chopped broccoli florets, shredded carrots, chopped celery and the onions from the frying pan. Stir everything together. Simmer soup over medium heat for 12-15 minutes or until the veggies are tender. You don’t want the veggies falling apart…but definitely soft.
Reduce the heat to low. Stir in the shredded cheddar cheese, Pink Himalayan Sea Salt and the ground black pepper. Stir over the low heat until all of the cheese has melted. Turn off heat. Serve immediately.