Thick, creamy, cheesy – broccoli cheddar soup as it should be! This classic recipe is made in less than 1 hour with sharp cheddar cheese, fresh broccoli florets, and simple pantry spices. (Makes 6 cups)
¼teaspoonsodium citrateoptional (see notes in post above)
1¼teaspoons season salt
Pinchred pepper flakes
2cupslow-sodium chicken broth
1cup water
5cupssmall broccoli florets and stems
1cuphalf and half
2½cupsgrated sharp Cheddar(10 ounces)
Instructions
Melt butter and oil together in a 4- or 6-quart soup pot over medium-high heat. Add onion, celery, and garlic and stir. Cook, stirring, until onions are softened and translucent, 5 to 7 minutes.
Stir in flour, cornstarch, paprika, sodium citrate (if using), season salt, and red pepper flakes. Add broth and water and stir to combined.
Allow soup to heat to just steaming and then add the broccoli. Bring to a simmer, reducing heat if necessary. Cover and simmer until broccoli is very tender, about 25 minutes.
Reduce heat to low and add half and half. Stir in cheese a little at a time until completely melted. Do not boil. Season to taste with extra season salt and red pepper flakes.
Serve, topped with extra cheese if desired. Can be stored in the fridge for up to a week, or frozen up to 3 months. (Makes 6 cups)
Notes
You can use yellow or white cheddar cheese. Yellow cheddar will impart that classic yellow color to the soup, but both work well in terms of taste.
I used sharp cheddar cheese to ensure the cheese flavor is really enhanced, but a milder cheddar is also fine.
You can refrigerate this soup for up to 4 days.
You can freeze this soup in an airtight ziptop bag for up to 6 months. Be sure to reheat over low heat until warmed through to prevent the soup from curdling.