Filled with tender chunks of broccoli, tons of sharp cheese, and a rich creamy broth, this easy recipe for Broccoli Cheddar Soup is made in one pot and ready in less than 30 minutes.
Over medium-high heat, melt the butter in a heavy-bottomed soup pot.
Once the butter has melted, add the diced onion and saute for about 5 minutes or until the onion begins to soften and become translucent.
Sprinkle the flour over the onions and butter and whisk together to form a thick paste or a roux. Cook for 1 minute, allowing the flour to toast lightly.
Slowly add the broth, whisking well to incorporate. Bring the mixture to a boil, whisking often. Once lightly boiling, add in the carrots, broccoli, seasoned salt, and nutmeg. Reduce to a simmer, cover, and let cook for about 10 minutes, or until broccoli is cooked through.
Once the broccoli is tender, remove the lid, and whisk in the cheese and evaporated milk. Allow the soup to cook over low heat for an additional 2-5 minutes, to let the cheese melt, stirring constantly.
Remove the soup from the heat, taste, and add salt and pepper as needed. Serve warm.
Video
Notes
Evaporated Milk: Feel free to use 1 ½ cups of half and half or heavy cream in place of the evaporated milk, keeping in mind this will increase the calories and fat content of the soup. To use frozen broccoli florets, either defrost and add them to the soup as you would fresh florets OR steam the broccoli florets and add them in with the cheese and milk near the end of the cooking time.To make this Gluten-Free Broccoli Cheddar Soup, use a 1:1 Gluten-Free Flour Blend in place of the traditional flour.Cheese: Be sure to freshly grate the cheese yourself for this soup instead of using pre-grated cheese. Pre-shredded cheese is often coated in an anti-caking agent, making it not melt as evenly into your soup.Storage: Store leftover Broccoli Cheese Soup in an airtight container for up to 3 days in the refrigerator. Do not freeze.