30-Minute Broccoli Cheese Soup
The only recipe to come close to our all-time favorite broccoli cheddar soup!
For years I have been trying to find a broccoli cheddar soup that comes close to our all-time favorite, which also happens to be the very first recipe I ever shared when I started my original blog in 2010 (it is now reposted here on The Recipe Jackpot). Why try and beat it? Well, it uses Ragu Double Cheddar Sauce and I’ve always been worried that it’ll eventually stop being produced. A few months ago, I went to make the old tried and true and was in a panic because lo and behold, the jar of Ragu Double Cheddar Sauce was no where to be found at the grocery store. I was certain the day had finally come. Then we found out that they are making it in a weird box now (like broth sometimes comes in). So I’m glad we found this recipe and it is close to the old recipe. It’s definitely a keeper.
What you need:
4 Tbsp. unsalted butter
1/2 medium onion, chopped
2 to 3 cloves minced garlic
4 Tbsp. all-purpose flour
2 cups low sodium chicken or vegetable broth
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika
3 cups broccoli florets, roughly chopped
1 large carrot, grated (or a handful of matchstick carrots)
2 cups half and half
8 oz. shredded cheddar cheese (we prefer sharp)
Directions:
In a large pot or Dutch oven, melt butter over medium high heat.
Add onion and cook for 3 to 4 minutes or until softened.
Add garlic and cook for an additional minute.
Add flour and whisk while cooking for 1 to 2 minutes.
Add broth, broccoli, carrots, and seasoning.
Bring to a boil, then reduce heat to medium low and simmer for 15 minutes or until broccoli and carrots are cooked through.
Stir in half and half and cheese. Simmer for an additional minute. Taste and adjust seasoning, if needed.
Recipe from Gimme Delicious
