Broccoli Cheddar Soup is a creamy, comforting soup that blends tender broccoli with rich, melted cheddar cheese in a savory broth. It’s a classic American favorite, especially popular during cooler months, and is known for its smooth texture and bold cheesy flavor.
Broccoli Cheddar Soup
The soup typically begins with a base made from sautéed onions and butter. Flour is often added to create a light roux, which helps thicken the soup. This time, I am using Gluten Free flour! Will it work? Yes, it did!
Milk, cream, and broth is then slowly stirred in to form a creamy foundation. Fresh broccoli florets and shredded carrots are simmered until tender.
Ingredients
Instructions
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In a dutch oven, or heavy bottom stock pot, melt 1 tablespoon of butter and cook the onion. Once the onion is translucent, start melting 1/4 cup of butter.
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Add in 1/4 cup of flour and whisk together. The flour will soak up all of the butter, making a paste. Whisk this paste for at least a couple of minutes to cook out the flour taste. I used Bob's ed Mill brand to make it gluten free.
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Slowly pour in about half the chicken broth, whisking continuously. This will ensure none of the flour clumps. Once you can tell the mixture is smooth, add in half and half.
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Add broccoli and carrots and stir to combine. Add all of your spices and stir. Reduce the heat to Low and simmer about 1 minutes. During these 10 minutes, stir to make sure the half and half does not scold on the bottom.
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Check to make sure the broccoli is fork tender. If the soup is too thick, use a splash of chicken broth to thin it out.
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Using and immersion blender or by transferring the soup to a blender, blend all ingredients to a smooth texture. Return to Dutch oven if you moved it to a blender.
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Add grated cheese by handfuls at a time, stirring each time to melt in the cheese. You can use pre-shredded cheese for this but it may not melt as smoothly. Taste and add additional salt and pepper if needed.
