A from-scratch, homemade Broccoli Cheese Soup recipe! This is cozy homemade comfort food at its best.
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Ingredients
5 Tablespoons unsalted butter
1 medium yellow onion diced (about 1 cup)
1/3 cup all-purpose flour 42g
2 cups low sodium chicken broth 475ml
1 ½ cups whole milk 355ml
1 ½ cups heavy cream 355ml
4 cups broccoli florets cut into small pieces (270g), I usually buy 1 lb of fresh broccoli crowns and am left with enough after removing the stalks and cutting the florets.
1/3 cup peeled grated carrot (this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots)
1 teaspoon salt plus more to taste as needed
1/2 teaspoon sugar
1/2 teaspoon ground black pepper plus more to taste as needed
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground mustard
8 oz sharp cheddar cheese grated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly)
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Instructions
00:00 Introduction
03:38 Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.
03:55 Add diced onion and cook until softened and translucent (about 5 minutes).
04:08 Sprinkle flour over the butter/flour and whisk until smooth and no lumps remain.
04:24 Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened.
04:54 Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.
05:33 Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
05:55 Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact.
06:33 Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve.
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