It’s hard to believe it’s only mid-November, when as of late, it feels as though we’re stuck in the middle of winter with no real end in sight. Cold, snow, soup, repeat. Is this our life in Southern Wisconsin now?

To help ease the pain of recent cold temperatures and all too early snowfalls, we whipped up an easy and delicious homemade soup recipe in our very favorite flavor; Broccoli Cheddar. All you need is a few key ingredients, a stove, crockpot and/or instant pot and you’ll soon be on your way to creamy, cheesy heaven.

Easy for busy week nights and perfect for weekends when you’d rather stay in and hunker down on the homestead than make elaborate dinner plans. This recipe is truly effortless despite its rich and savory taste (don’t you just love that combination?).

So pick your preferred cooking method below and let’s get started!

Isn’t this kitchen gorgeous? Visit our furnished model in The Village at Autumn Lake to see it in person!

Ingredients

  • 1 teaspoon butter
  • 1 medium yellow or white onion, finely chopped
  • 12 oz fresh or frozen broccoli, chopped
  • 2 carrots, peeled and copped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 cups shredded sharp cheddar cheese

Stove-top Directions

  1. Add 1 tablespoon butter to soup pot and head over medium heat. Add the chopped onions and sauté until soft and translucent (about 3 minutes). Add 1/4 cup of butter to pot and melt. Add flour and whisk together, cooking the mixture for 1 minute and whisking often.
  2. Pour chicken broth and heavy cream into the pot, whisking as you pour.
  3. Let mixture cook for 1-2 minutes, whisking often to remove lumps.
  4. Add broccoli and carrots, sea salt, pepper, paprika and garlic powder, stir to combine.
  5. Reduce heat to low/medium low and simmer for 10-15 minutes, or until thickened and the broccoli and carrots are tender.
  6. Use an immersion blender to blend soup until desired texture is reached.
  7. Add shredded sharp cheddar cheese one handful at a time, stirring to melt the cheese fully into the soup.
  8. Taste soup and season with additional salt and pepper if desired. Top with shredded parsley and serve.

Crockpot Directions

  1. Add onions, broccoli, carrots, sea salt, pepper, paprika and garlic powder to the slow cooker.
  2. Whisk flour and chicken broth together until smooth, then add to slow cooker. Stir to combine all ingredients.
  3. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
  4. About 30 minutes before serving, add the heavy cream and shredded sharp cheddar cheese, stirring well.
  5. Cover and continue cooking until the cheese is melted.
  6. Use an immersion blender to blend soup to desired texture and serve.

Instant Pot Directions

  1. Press sauté and cook 1 tablespoon butter and onion until soft and translucent.
  2. Add additional butter and flour, then whisk, cooking for 1 minute.
  3. Add broccoli, carrots, sea salt, pepper, paprika and garlic powder to pot. Pour in the chicken broth.
  4. Secure lid and move valve to the sealing position. Set on Manual/Pressure Cook for 8 minutes.
  5. Let the pressure release naturally, then stir in the heavy cream and shredded sharp cheddar cheese until cheese is melted.
  6. Use an immersion blender to blend soup to desired texture and serve.

See? Easy, peasy and oh-so tasty! Are there any other homemade soup recipes we should have in our arsenal as we head into the new year? Let us know in the comments below!