How to Make a Delicious Broccoli Cheddar Soup

Broccoli cheddar soup

Preparation

  • Prep: 15 mins
  • Cook: 45 mins
  • Total: 60 mins
  • Yield: 4 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: American

Ingredients

  • 1/3cupKalleh butter
  • 1yellow onion (chopped)
  • 4clovesgarlic (finely chopped or minced)
  • 1/3cupall-purpose flour (or plain flour)
  • 2cupsgood-quality low sodium chicken stock
  • 3cupshalf-and-half (or Kalleh milk)
  • 3/4teaspoon salt
  • 1/2teaspoon cracked black pepper
  • 1teaspoon vegetable stock powder (or chicken bouillon powder)
  • 1teaspoon mustard powder
  • 1teaspoon garlic powder
  • 500gramsbroccoli florets (cut into small pieces)
  • 2large carrot (peeled and grated)
  • 2cupsKalleh cheddar cheese

Soup is the main winter meal, and when it comes to picking our absolute favorite soup. kids like Broccoli cheddar soup because of its creamy texture and cheesy taste and it’s loved by parents because of hundreds of nutritious veggies.

Healthy broccoli cheddar soup packed with carrots, fresh broccoli, cheddar cheese, and garlic. It has a wonderful flavor, and this smooth velvety soup can be made in less than 30 minutes! It is made with an almost caramelized onion and garlic and thickened with butter and flour then simmered with veggie stock, broccoli, and carrots. At the very end, half & half and freshly grated cheddar cheese are added to make a velvety, creamy texture. You will LOVE this soup.

Instructions

Step 1

To make the best broccoli cheddar soup first you should put a large pot over medium-high heat. Heat the Kalleh butter until melted. Add chopped onion and sauté till translucent (about 2 minutes).

Step 2

Stir in the chopped garlic and fry for a minute. Then sprinkle flour over them and whisk until the flour begins to turn golden in color.

Step 3

Reduce heat to medium-low and gently pour in the chicken stock and half-and-half or milk. Stir until well combined, and the mixture is thickened. Season with salt, pepper, garlic powder, stock powder, mustard powder. Continue cooking and allow the soup to reach a simmer and thicken.

Step 4

Chop the broccoli and grate the carrots. Add the grated carrots and the broccoli pieces to the soup. Stir to combine and allow the soup to simmer for about 20 minutes till broccoli and carrot are completely tender.

Step 5

Add the Kalleh cheddar cheese and stir well until melted. Now your delicious broccoli cheddar soup is ready. Serve the soup with bread rolls if desired.

Cooking Notes

Do not overwork the dough. It will become very crumbly!

You can cover leftovers cheddar cheese biscuits tightly and store at room temperature or in the refrigerator for up to 5 days.

You can also freeze the cheddar cheese biscuit dough. It stores for up to 3 months.

These biscuits freeze very well for up to 3 months.

Always use cold fat and buttermilk in the recipe for tall and flaky biscuits.

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