How To Make Broccoli Cheddar Soup
- Step 1: In a pot over medium heat, add the olive oil and butter. Once melted, add the onions and cook for 3–4 minutes until they start to soften.
- Step 2: Lower the heat to low and sprinkle in the flour. Stir to combine and form a roux. Keep stirring and let it cook for 2–3 minutes.
- Step 3: Add the chicken broth, chicken bouillon powder, onion powder, garlic powder, salt, and black pepper. Stir well, then add the broccoli and carrots. Bring the mixture to a boil, stirring occasionally, and let it cook for 10–15 minutes.
- Step 4: Turn off the heat and let it rest for 2–3 minutes. Stir in the heavy whipping cream. When combined, add the cheese a small handful at a time, stirring until melted and smooth. Serve and enjoy!
Tips & Tricks
- Use freshly shredded cheddar if you can—bagged cheese contains anti caking agents that can make the soup grainy.
- Cut the broccoli small so it softens quickly and blends well into the soup.
- Add the cheese off the heat to prevent it from separating or becoming gritty.
- If you are using frozen broccoli, let it thaw to prevent it from watering down the soup.
- Top with crumbled bacon, and shredded cheese for even more flavor.
Broccoli Cheddar Soup FAQ
Why is the cheese in my soup grainy?
This usually happens when cheese is added over high heat or when using pre-shredded cheese. Turn off the heat before adding cheese and use freshly shredded cheddar for the best texture.
Can I freeze broccoli cheddar soup?
I do not recommend freezing it. Dairy based soups can separate after freezing, making the texture less creamy.
Can I use Velveeta instead of Cheddar cheese?
Yes! Velveeta is delicious and melts perfectly into the soup.
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