Description
This 20 Minute Broccoli Cheese Soup is the perfect weeknight comfort food, offering a nourishing and velvet-textured meal without the long wait. Packed with fresh broccoli, carrots, and sharp aged cheddar, this wholesome recipe skips the heavy preservatives found in restaurant versions. It is a quick, delicious, and balanced way to enjoy a creamy homemade meal, making it an excellent choice for busy families or a refined, mindful dinner at home.
Ingredients
1 tablespoon unsalted butter
1 small onion, finely diced
1 cup fresh carrots, diced small
3 cups broccoli florets
2 cups all-natural chicken or vegetable broth
0.5 teaspoon dried thyme leaves
0.5 teaspoon organic garlic powder
0.25 teaspoon sea salt
0.25 teaspoon freshly cracked black pepper
2 tablespoons all-purpose flour
1.5 cups half and half
1 cup sharp cheddar cheese, freshly shredded
Instructions
Melt butter in a large pot over medium heat and sauté the onion and carrots until softened.
Stir in the flour and cook for 1 minute, ensuring all vegetables are coated.
Gradually pour in the broth while whisking constantly to ensure there are no lumps.
Add the broccoli, thyme, garlic powder, salt, and pepper.
Simmer for 8-10 minutes or until the broccoli is tender.
Lower the heat, stir in the half and half, and heat through without boiling.
Stir in the shredded cheddar cheese until smooth and melted.
Remove from heat and serve warm.
Notes
For a smoother consistency, use an immersion blender to partially blend the soup before adding the cheese. Freshly grating your own cheddar is highly recommended as pre-shredded cheese is often tossed in starch, which can make the soup gritty. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg