BROCCOLI CHEDDAR SOUP
Welcome to the coziest bowl of comfort food you’ll ever meet – Broccoli Cheddar Soup! This soup is like a warm hug in a bowl, perfect for chilly days or anytime you need something creamy, cheesy, and packed with flavor.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion thinly sliced
- 4 garlic cloves thinly sliced
- 3 tbsp flour
- 2 carrots shredded
- 4 cups fresh broccoli
- 2 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup mozzarella cheese
- Salt and pepper to taste
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
Instructions
- In a large pot, heat the olive oil over medium heat, then add the onion and garlic and cook for about 3-4 minutes until soft and translucent.
- Sprinkle in the flour and butter and stir constantly for 1-2 minutes. This will thicken the soup and give it that creamy texture. Make sure the flour is fully absorbed.
- Slowly whisk in the chicken stock, making sure to scrape up any bits from the bottom of the pot for extra flavor.
- Add the carrots and broccoli to the soup and bring it to a simmer. Let it cook for about 5-7 minutes, until the carrots are tender but not mushy and the broccoli is tender but still vibrant green.
- Lower the heat and stir in the heavy cream and milk. Let the soup heat through but don’t let it boil.
- Add in the spices and stir.
- Remove the soup from the heat. Gradually stir in the cheddar and mozzarella cheese, a handful at a time, making sure it melts completely before adding more.
- Top with some extra cheese and serve with toasted bread!
Notes
- If the soup is too thick, you can add a little more milk or stock to thin it out. If it’s too thin, let it simmer a little longer or add more cheese to thicken it up.
- If you prefer a smoother texture, you can use an immersion blender to blend part of the soup. Just leave some broccoli and carrot chunks for texture. If you like it chunky, skip this step!