The Most Delicious Broccoli Cheddar Soup Recipe

The Most Delicious Broccoli Cheddar Soup Recipe

Is there anything more hearty, cheesy, and perfect than Broccoli Cheddar soup? You get all of the stick-your-bones goodness you get from all the best comfort food and the sharp cheesy flavor from the cheddar while still getting a good dose of veggies. Perfect on a winter night, yet we crave it year-round. Feel free to add some extra broccoli in there to sneak in some extra veggies!

You can mix equal parts butter and flour to form a thick paste, then stir that into the soup.
You can whisk some cornstarch into cold water or broth until the cornstarch is dissolved, and stir that into the soup.
You can add a bit more cheese.

How do you thicken broccoli cheese soup?

Slowly add the cream or milk and continually stir after adding. This will help prevent it from curdling. Use shredded cheese and always reduce the heat to low before adding.

How do you keep broccoli cheese soup from curdling?

Watch the video recipe

The Most Delicious Broccoli Cheddar Soup Recipe

Ingredients:

1/2 cup butter

1 diced onion

3 minced garlic cloves

1/2 cup flour

4 cups low sodium chicken broth

24 oz shredded cheddar cheese

1qrt half n half (or 2Cs milk + 2C Heavy cream)

3 grated carrots

1lb broccoli florets chopped

Salt/pepper to taste

A pinch of cayenne pepper

Directions:

In a large pot over medium heat add one stick of unsalted butter, as soon as the butter has melted add one medium-sized onion, diced. Saute the onion for about five to six minutes or until becomes translucent. Season with a pinch of salt, and black pepper to taste.

And to give it a kick add a pinch of cayenne pepper or to taste, three cloves of garlic, minced. Now add three carrots, grated.

Saute the carrots for about seven to eight minutes, then add half a cup of all-purpose flour. Cook off the flour for a couple of minutes. Then add four cups of low-sodium chicken broth, followed by one pound of broccoli. Stir that in and let it cook for about eight to ten minutes. Now add two cups of heavy cream and two cups of regular milk. Stir that in and let it come up to a simmer. Once it is back to a simmer turn the heat off, after the heat has been turned off add 24 ounces of shredded cheddar cheese.

Stir that in, never add the cheese with the heat turned on, as the cheese could separate and turn grainy on you. Continue stirring until the cheese has completely melted.

Now you are ready to eat!

Enjoy, buen provecho!