Broccoli and Cheddar Soup Recipe

This broccoli and cheddar soup is creamy, delicious, and tastes better than Panera! Ham, vegetables, and cheese mixed with homemade broth. So cozy!

Now that it’s Fall time, that means soup time! Here in the Pacific Northwest, it rains a lot and that calls for making cozy meals. I love making soup and this recipe is one of my favorites. What’s not to love?! It is creamy and loaded with broccoli, carrots, celery, potatoes, ham, and cheese. What makes this recipe even more delicious is the homemade broth. Of course, you can buy your own broth from the store, but there is something different about making your own broth. It is delicious and rewarding that you made it yourself. If you love a creamy soup with vegetables then this recipe is for you. Enjoy!

Equipment

• Small pan: This will be used to cook the onions separately as the first step.
• Large pot: Other than cooking the onions, all of the ingredients will be placed together in this large pot.

Ingredients

• Unsalted butter (split, melted): 1 tablespoon will be used to cook the onions and the rest (1/4 cup) will be used to form a roux with the flour.
• Onion (chopped): Cooking with onions with amazing because of the flavor it bring out. Especially in this soup!
• All-purpose flour: Combined with the unsalted butter, the flour will form a roux. The roux will create the thick and creamy consistency we love!
• Half-and-half cream: This creates a great creamy consistency that is not too thick or too thin.
• Chicken broth: Check out my homemade chicken broth recipe! Using homemade broth adds a flavor that does not match store-bought broth or stock.
• Broccoli: I use fresh broccoli, but frozen broccoli would work as well. If using fresh broccoli, be sure to cut it into bite-sized pieces.
• Carrot (diced): I use fresh carrots and dice them up, but you can buy matchstick carrots to save time.
• Celery (thinly sliced): Be sure to slice the celery into thin pieces so you don’t have big chunks in your soup.
• *Potatoes (diced): Gold potatoes have a great flavor in this soup, but russet would work too if you do not have gold potatoes.
• Ham (diced): I buy a small ham steak and dice it myself, but you can buy a diced ham at the store to save time. This recipe can also be made without ham if prefer to not have meat.
• *Cheddar cheese (shredded): I love the taste of sharp cheddar in this recipe, but a medium would be good as well. Really, any preference for cheese would work!
• Salt and pepper to taste: Your final seasonings!

How to Make Broccoli and Cheddar Soup

1. Heat 1 tablespoon of butter in a small pan over medium heat. Add the onion and cook for 5-8 minutes, or until translucent. Remove from heat and set aside.
2. Heat 1/4 cup of butter in a large pot over medium heat. Once melted, add flour and whisk together for about 3-4 minutes to form a roux.
3. Slowly whisk in the half and half and chicken broth. Simmer for 20 minutes, occasionally stirring.
4. Add the broccoli, carrot, celery, potatoes, and ham. Reduce the heat to medium-low and simmer for 25 minutes, until the vegetables and potatoes are tender. Stir occasionally.
5. Add the cheddar cheese and cook until melted about 1-2 minutes. Add salt and pepper to taste. Remove from heat and enjoy!

Tips

• I like to prep my vegetables while the cream and chicken broth are cooking, but you can prep your vegetables ahead of time as well.
• *Potatoes- I use gold potatoes for this recipe, but russet would work as well.
• *Cheddar- I use sharp cheddar for this recipe, but any cheddar will do (medium, extra sharp, etc.). Just depends on your preference.

How to Serve

This broccoli and cheddar soup serves well with a baguette or placed in a bread bowl. Not eating bread? Adding croutons on top would give this soup a tasty crunch!

How to Store

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. I recommend letting your soup cool completely before storing it. for more Soup recipe.