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Broccoli Cheddar Soup with Bread

A fun way to eat broccoli! This soup is packed with nutrition, uses very few ingredients, and is ready in 30 minutes. Pair with some warm, toasty bread for a delicious, comforting meal.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Servings 6

Equipment

  • Large soup pot (with lid!)
  • Large Spoon
  • Cutting board
  • Knife
  • Ladle

Ingredients
  

  • 1/4 C Butter (1/2 stick)
  • 1/2 White onion
  • 1/3 C All-purpose flour
  • 2 C Whole milk
  • 3 C Chicken broth
  • 2 12 oz. Bags Frozen, chopped broccoli
  • 1 C Shredded carrots
  • 2 6-8 oz. Bags Shredded, sharp cheddar cheese I like Sargento ‘Off the Block’ and/or ‘Shredded’
  • 1/4 tsp Dry mustard See notes *
  • 1/2 tsp Black pepper
  • 1 tsp Sea salt

Baked Bread

  • 1 Ready to bake bread (loaf or baguette) I chose sourdough
  • 1 tsp Kosher salt
  • 2 tsp Extra-virgin olive oil

Instructions
 

  • Prep bread: Preheat oven to 425F. Slice bread, drizzle olive oil into each slice, and sprinkle with kosher salt. Set aside.
  • In large soup pot, over medium heat, add 1/2 stick butter and let melt. Chop onion. Add chopped onion to butter. Let cook for 5 minutes, until onions are softened.
  • Add 1/3 C all-purpose flour and stir. Quickly add the milk and chicken broth. Stir, stir, stir!
  • Add 2 bags of frozen, chopped broccoli and 1 C shredded carrots. Add dry mustard, black pepper, salt. Stir. Cover with lid and let cook for 20 minutes over medium heat.
  • Stir in the cheese. If not ready to eat, reduce to simmer.
  • Six minutes before meal time, toss the bread in the oven to bake (for 6 minutes).
  • Ladle into bowls, have a slice of bread, and ENJOY. Feel free to add more seasonings if you want.

Notes

*For a more warm-flavored soup, you can replace the 1/4 tsp of dry mustard with 1/4 tsp nutmeg.
Tried this recipe?Let us know how it was!