Creamy Broccoli Cheddar Soup
Some recipes are tried and true wonders of good, home cooking. This creamy broccoli cheddar soup is one of those. See the iterations written in various handwriting in a well-worn cookbook? See the page splattered with who-knows-what (but probably delicious) things throughout the years? That’s how you know you’ve found a good one.
I made a few changes of my own: 1) reducing the cream 2) opting to use a vegetable-based broth to make the soup vegetarian and 3) changing up the amount and type of cheese. I also added a few fresh bay leaves because they are jam-packed with the savory, hearty flavor that I wanted from my broccoli and cheese soup. However, the soup is absent any other herbs or spices and I think that is part of what makes it so amazing.
For anyone else who is expecting a new addition to the family or a busy season for the family, this soup freezes wonderfully for months. I mean it. Like this soup moved in a bag in our deep freezer from one house to the next and through a winter and it was still amazing when I took it out and dumped it into a pot fifteen minutes before dinnertime and melted it down to its former, cheesy glory.
I top this creamy broccoli cheddar soup with more cheese, but you could also top with steamed broccoli. We usually serve it with thick bread for dipping and it makes for a filling dinner.
Creamy Broccoli Cheddar Soup
Ingredients
- 1 stick salted butter
- 1 yellow, onion
- 1/4 cup flour
- 5 cups vegetable broth
- 1-2 cups half n half
- 3 fresh bay leaves
- 1 pound frozen broccoli florets *you can use fresh, just account for added prep time
- 1 3/4 pounds shredded, cheddar cheese
Instructions
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Melt butter and onion in a large pot over medium heat for about 5 minutes or until the onion becomes translucent and fragrant.
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Add in the flour and stir until combined and golden, 1 minute.
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Add the vegetable broth one cup at a time, very slowly. Stir with each addition. Add the half n half and bay leaves, while stirring.
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Simmer for 20 minutes.
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Add the broccoli and simmer for 30 minutes.
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Remove bay leaves and add in the cheese and simmer for 5-10 minutes. When the cheese is fully incorporated, the soup is ready to serve.
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Serve topped with extra cheese, steamed broccoli, black pepper, and a side of hearty bread.
