How To Make Broccoli Cheddar Soup
Learn how to make broccoli cheddar soup-- a hearty meal when served with warm bread and a fresh salad. With a few ingredients and about an hour of your time, you'll have a soup that tastes better than anything that comes from a can. Shred the cheddar cheese yourself for the best quality. Use an immersion (stick) blender in the finished soup if you prefer the soup less chunky.
To make broccoli cheddar soup, you need:
- 1/4 cup butter
- 1 onion, cut into medium-sized diced pieces
- 2 teaspoons garlic powder
- 1/2 teaspoon ground black or white pepper
- 1 (16 ounce) package frozen chopped broccoli (or the fresh equivalent)
- 1 quart chicken broth
- 1/2 cup all-purpose flour
- 1 1/2 cups whole or reduced fat milk
- salt to taste
- 8 ounces shredded sharp Cheddar cheese
Steps to make broccoli cheddar soup:
- Melt the butter over medium heat in a stockpot. Cook the diced onion in butter until softened.
Add the garlic and pepper. Cook for one minute, then stir in broccoli.
- Stir in the chicken broth. Bring the soup to a boil.
- Reduce the heat and simmer the soup until the broccoli is tender, around 10 to 15 minutes (may be less time for fresh broccoli pieces). Stir the soup occasionally while it is simmering.
- Whisk the flour into the milk until it is dissolved. Stir the milk and flour mixture into the soup, stirring frequently until thickened. Reduce the heat and stir in the shredded cheddar cheese until it melts. Season with salt to taste.