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Broccoli Cheddar Soup

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A rich and creamy broccoli cheddar soup packed with tender vegetables, sharp cheddar cheese, and optional smoked turkey bacon. This comforting homemade soup is perfect for a cozy lunch or dinner.

Ingredients

  • 1/4 cup salted butter
  • 1/2 cup diced onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 medium cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups half and half
  • 4 cups chicken broth
  • 1 and 1/2 cups shredded carrots
  • 2 and 1/2 cups chopped broccoli florets, uncooked
  • 1 stalk celery, diced
  • 10-ounce block sharp cheddar cheese, grated
  • 5 strips cooked smoked turkey bacon (optional)

Instructions

  1. Prepare any bread you plan to serve alongside the soup. Rinse the broccoli thoroughly and cut it into bite-sized florets. Grate the cheddar cheese and cook the smoked turkey bacon if using.
  2. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion, salt, and pepper. Cook for 2 to 4 minutes until the onion is soft and translucent.
  3. Add the minced garlic and cook for 30 to 60 seconds, stirring constantly.
  4. Whisk in the flour. Add a small splash of half and half if needed and continue whisking for 3 to 4 minutes.
  5. Slowly whisk in the remaining half and half until smooth and creamy. Gradually whisk in the chicken broth and bring to a gentle simmer. Cook for 5 to 12 minutes until slightly thickened.
  6. Add the shredded carrots, broccoli florets, and diced celery. Simmer for about 8 minutes, or until the vegetables are tender.
  7. Reduce the heat to low and add the grated cheddar cheese one handful at a time, whisking until melted and smooth.
  8. Stir in the chopped smoked turkey bacon if desired and adjust seasoning to taste.
  9. Serve immediately with bread, crackers, or croutons.

Notes

  • For a vegetarian version, use vegetable broth and omit the turkey bacon.
  • Freshly grated cheese melts more smoothly than pre-shredded cheese.
  • Add cauliflower, potatoes, or spinach for extra vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheat gently over low heat to prevent the cheese from separating.

Nutrition

Find it online: https://yumfamilyrecipes.com/broccoli-cheddar-soup/