The Pioneer Woman Tasty Kitchen
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Simple Broccoli and Cheddar Soup

4.89 Mitt(s) 18 Rating(s)18 votes, average: 4.89 out of 518 votes, average: 4.89 out of 518 votes, average: 4.89 out of 518 votes, average: 4.89 out of 518 votes, average: 4.89 out of 5

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Level: Easy

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Description

Deliciously-creamy, broccoli and cheddar soup from scratch! This recipe is “soup-er” easy!

Ingredients

  • 1 bunch (12 Oz. Size) Fresh Broccoli, Cut Into Florets
  • 1 whole Small Onion, Diced
  • 1 whole Carrot, Peeled And Julienned
  • ¼ cups Plus 2 Tablespoons Butter, Divided
  • ¼ cups Flour
  • 2 cups Half-and-half
  • 2 cups Vegetable Stock, Plus More If Needed
  • ⅛ teaspoons Fresh Nutmeg, Grated (or More To Taste)
  • 8 ounces, weight Good Cheddar Cheese, Freshly Grated, Divided
  • Kosher Salt And Fresh Black Pepper, To Taste

Preparation

Bring a large pot of salted water to boil. Drop the broccoli florets into the boiling water and cook for 2-3 minutes. Remove the broccoli and place it into a large bowl of ice water. Once cooled, drain the broccoli and set aside.

Sauté the onions and carrots in two tablespoons of butter until soft but still firm. Remove and set aside.

Add the remaining 1/4 cup of melted butter to the pan. Add in the flour, stir constantly for 2-3 minutes. Slowly pour half-and-half and then the vegetable stock while still whisking. Add in nutmeg and stir. Cover and simmer (over medium-low) for 20 minutes.

Next, reduce heat to low and add in the onions, carrots and broccoli. Add more vegetable stock if you feel the soup is too thick. Stir and cover to simmer for another 20-25 minutes.

Lastly, use a potato masher to break up the broccoli florets to desired size. Add in half of the cheddar cheese. Season generously (to taste) with kosher salt and black pepper.

Serve immediately with remaining cheddar cheese.

6 Comments

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Avatar of bridgmas

bridgmas on 1.22.2014

This truly was an amazing soup. I used two cans of white beans that I smashed to thicken the soup. It made for more health value and some protein.

Avatar of Laurie {Simply Scratch}

Laurie {Simply Scratch} on 12.11.2012

Hi Jackie! I’ve never tried fat free half & half. But I would think you’d be fine. :)

Avatar of Jackie Perrett

Jackie Perrett on 12.10.2012

I’d like to make this tomorrow for a luncheon. Have you ever tried to use fat free half and half? Just wondering if it will curdle or separate?

Avatar of okterri

okterri on 8.27.2012

This was YUM E. Worth the effort, AND it reheats in the microwave beautifully – just be careful to reheat slowly and stir often.

Avatar of Laurie {Simply Scratch}

Laurie {Simply Scratch} on 10.14.2011

I know what you mean! Can’t wait to hear how you like it!

18 Reviews

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Avatar of Christa

Christa on 4.13.2014

Delicious! My first time making broccoli and cheese soup! I think next time I will replace the 2 Tablespoons butter with some reserved bacon grease. I think that tiny twist will rocket the flavor 10x. Will definitely make this again!

Avatar of CodieD

CodieD on 3.3.2014

Incredibly delicious soup with sharp Tilamook cheddar!!! I can’t wait to make this with homemade stock next time with the leftover broccoli bottoms I save in my freezer. I crave this now…

Avatar of jlpcooks

jlpcooks on 11.27.2013

Tasty and easy soup. I disregarded the instructions and used the Kraft extra sharp cheddar, and I would def agree that a better quality cheese would have helped. I personally think it could use a little more seasoning, but I liked the veggies and the ease of the recipe. Will make again!

Avatar of mslaura022

mslaura022 on 10.13.2013

Very tasty! I used raw whole milk and homemade chicken stock. Thickness was perfect and I didn’t need to add any additional stock. Will be making this again!

Avatar of hollisbella

hollisbella on 9.25.2013

Simple and wonderful.

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