Broccoli Cheddar Soup
This Broccoli Cheddar Soup is creamy and delicious…and it’s a favorite for these cold winter days!
Servings: 6 servings
Calories: 416kcal
Ingredients
- 4 Tbsp unsalted butter divided
- 1 medium yellow onion chopped
- ½ tsp garlic minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken stock divided
- ¼ cup heavy cream
- 1 tsp salt
- ½ tsp pepper
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp mustard powder
- 3 cups broccoli florets cut into bite-sized pieces
- ¾ cup sour cream
- 2½ cups sharp cheddar cheese shredded (see note)
- {optional garnishes} additional shredded cheese and croutons
Instructions
- Using a stock pot or Dutch oven, add 1 Tbsp of butter; melt over medium heat.
- Add onion and cook until soft (~4-5 minutes). Add garlic, stir and cook for 1-2 more minutes.
- Add remaining butter and flour; stir until butter has melted and mixture is well combined.
- Add ½ cup of chicken stock, stirring constantly as you pour to ensure that flour does not clump. Add remaining chicken stock, heavy cream, salt, pepper, cumin, paprika and mustard powder. Stir until well combined.
- Increase heat to medium-high and bring to a boil.
- Reduce heat to a simmer and add broccoli florets; simmer until tender (~15-20 minutes).
- Stir in sour cream and shredded cheese; serve hot. (Optional garnish: additional shredded cheese and croutons or toasted bread cubes). (Note: In order to prevent sour cream from separating, do not return the soup to a boil once sour cream has been added.)
Notes
To ensure a creamier soup, purchase a block of cheddar cheese and shred it yourself.
Nutrition
Calories: 416kcal | Carbohydrates: 13g | Protein: 18g | Fat: 34g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 771mg | Potassium: 419mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1399IU | Vitamin C: 42mg | Calcium: 416mg | Iron: 2mg
