One Pot Broccoli Cheddar Soup

In my house only one soup reigns supreme at that's this one pot broccoli cheddar soup. Fresh broccoli, creamy luscious broth with sharp cheddar cheese.

Course Soups, Stews & Chilis

Cuisine American

Keyword broccoli, cheddar, easy, from scratch, one pot, soup

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 437

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

6 tablespoons unsalted butter
3/4 cup diced yellow onion about 1 small
1/2 cup diced carrot about 1 large
10 to 11 ounces broccoli florets weight is based on trimmed florets only
kosher salt
1/3 cup unbleached all purpose flour
4 cups low sodium chicken broth
2 cups half and half or use whole milk
1/4 teaspoon grated nutmeg
1/4 teaspoon freshly ground black pepper
8 ounces sharp cheddar cheese grated (not bagged, pre-shredded)

Instructions

Heat a large dutch oven over medium heat and add in all of the butter.
Once the butter has melted, add in the onions, carrots and broccoli. Toss to coat in the butter and add in a pinch of salt. Cover and cook, stirring occasionally, for 8 minutes or until the vegetables have softened.
Sprinkle in the flour and stir to coat, continue to cook for 2 minutes before pouring in the broth and half and half. With the lid askew, bring the soup to a bubble, then reduce the heat and simmer for 20-25 minutes or until the soup has thickened, stirring occasionally.
Use a potato masher to smash the broccoli into smaller pieces. Alternatively, at this stage you could pour the soup into your blender and puree until smooth, if desired.
Season the soup with nutmeg, salt (for me it is 1-1/2 teaspoons) and the black pepper.
Stir 6 ounces of sharp cheddar cheese into the soup before ladling soup into bowls. Top with more shredded cheddar and serve.

Nutrition