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Creamy One-Pot Broccoli Cheddar Soup

A close-up shot of a creamy, orange-colored bowl of broccoli cheddar soup topped with fresh broccoli florets.
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Make this creamy, cheesy Broccoli Cheddar Soup at home. This recipe delivers rich, comforting flavor in a single pot, perfect for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (whole milk preferred for richness)
  • 2 cups broccoli florets, cut small
  • 3 cups shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 4 cups vegetable or chicken broth
  • 1/2 cup shredded carrots (optional, for color and sweetness)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  3. Gradually whisk in the milk until the mixture is smooth and starts to thicken slightly.
  4. Add the broth, broccoli florets, carrots (if using), and garlic powder. Bring the mixture to a simmer.
  5. Cook until the broccoli is tender, about 10 to 15 minutes.
  6. Reduce the heat to low. Stir in the shredded cheddar cheese slowly, a handful at a time, until the cheese is fully melted and the soup is smooth. Do not boil after adding cheese.
  7. Season the soup with salt and black pepper to your preference.
  8. Serve this comforting Broccoli Cheddar Soup hot.

Notes

  • For a velvety soup texture, remove about 2 cups of the soup (mostly liquid and some broccoli) before adding the cheese, blend it until smooth, and then stir it back into the pot.
  • Use sharp cheddar cheese for the best flavor in this cheesy pasta upgrade.
  • If you want a high protein soup, stir in 1/2 cup of cooked, shredded chicken during the last 5 minutes of cooking.

Nutrition

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