This cheese and broccoli soup is warm, creamy, and perfect for busy nights when you want something comforting without much effort. It makes a generous pot, great for families, meal prep, or keeping a few containers in the freezer for later.
Ingredients
8tablespoons butter, cut into pieces
1medium yellow onion, diced small
5tablespoons all purpose flour
2cups half and half
4cups vegetable stock, chicken stock works too
3cups frozen broccoli, straight from the freezer
1cup carrots, thinly sliced
3cups shredded sharp cheddar cheese, about 12 oz
1teaspoon garlic powder
1teaspoon salt, or to taste
¼teaspoon black pepper
Instructions
1
Warm the butter in a large pot over medium heat, then add the chopped onion and let it soften for a few minutes until it smells sweet and mellow.
2
Sprinkle the flour over the onions and stir it around so everything gets coated, letting it cook for a minute to take away the raw flour taste.
3
Pour in about a cup of the stock while stirring so it smooths out, then add the rest of the stock along with the half and half.
4
Mix in the frozen broccoli, sliced carrots, garlic powder, salt, and pepper. Give it a good stir, pop the lid on, and let it gently simmer for around 20 minutes until the veggies are tender.
5
Turn the heat down low and slowly add the shredded cheese, stirring as you go so it melts smoothly into the soup.
6
Taste and adjust the seasoning, then serve warm.
Note
This soup freezes well for 2 to 3 months. Reheat gently and stir in a splash of milk or stock if it thickens.
You can lighten it up by using whole milk instead of half and half.
For extra smooth soup, mash some of the broccoli in the pot or blend a small portion before stirring it back in.