Description
This creamy broccoli cheddar soup is a comforting and delicious dish perfect for chilly days.
Ingredients
Scale
- 1/2 cup butter
- 1 cup diced yellow onions
- 1/2 cup all purpose flour
- 3 cups chicken broth
- 3 cups milk
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 10 oz broccoli florets, chopped
- 3 cups shredded triple cheddar cheese blend
Instructions
- Dump the butter into a large pot over medium heat.
- Once the butter is melted, add the diced onions to the pot.
- Cook the diced onions until they are translucent.
- Add the flour to the pot and stir well.
- Continue cooking the flour, butter and onion mixture for 3 minutes, stirring frequently.
- Add the chicken broth to the pot and whisk until a thick mixture forms.
- Add the milk to the pot and whisk well.
- Add the onion powder, garlic powder, salt and pepper to the pot and whisk well again.
- Add the chopped broccoli florets to the pot and stir them into the soup.
- Leave the soup to simmer over medium heat for 15 minutes, stirring frequently.
- After 15 minutes, remove the pot from the heat and add the shredded cheddar cheese to the pot.
- Stir the cheese into the soup.
- Serve and enjoy!
Notes
- For extra richness, use heavy cream instead of milk.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg