Broccoli Cheddar Soup

5 from 8 votes

Creamy, cheesey and packed full of broccoli this broccoli and cheese soup is an easy family favorite.

Prep Time10

Cook Time20

Course: Soup

Cuisine: American

Servings:

Calories: 653kcal

¼ cup butter
1 onion
4 cloves garlic
1⁄4 cup all purpose flour
4 cups chicken stock
1 cups heavy cream
4 cups broccoli florets (about 1 large broccoli) cut into small bite sized pieces and packed in
2 carrots shredded
2 teaspoon dijon mustard
1 1⁄2 cups shredded old cheddar
salt pepper

Heat your Dutch oven to medium and add the butter. When it melts, and add onions and garlic and saute until they are tender tender - about 2-3 minutes.
Add the flour and stir to combine with the onions and butter. Let it cook for a minute or 2.
Slowly whisk in stock bit by bit to avoid clumping and then add the cream. Increase the heat to medium high, but don't let the pot boil.
Add broccoli and carrots, cover the pot, then cook for 15 mins.
Add in cheese and dijon mustard and season with season salt and fresh ground pepper then stri well until the cheese melts into the soup.