Pioneer Woman Broccoli Cheese Soup Recipe
The Pioneer Woman's broccoli cheese soup is rich, creamy, and packed with hearty ingredients that make it more than just a side dish!A good sharp cheddar is essential you guys—mild cheese won’t bring enough depth to the soup.I sauté the onions and garlic in butter before adding the broth, which builds a stronger base.Blending only half of the soup keeps some texture, so you get both velvety smoothness and tender broccoli in every spoonful.A dash of smoked paprika takes the flavor up a notch without overpowering the cheese. Yum!
Servings: 4
Ingredients
- 2 tbsp Butter
- 1 Onion chopped
- 1/4 cup Flour
- 3 cups Chicken Broth
- 4 cups Broccoli Florets fresh or frozen
- 2 cups Half-and-Half
- 3 cups Cheddar Cheese shredded
- 1/8 tsp Cayenne Pepper
- Salt and Black Pepper to taste
Instructions
- In a large pot, melt butter over medium heat, then add the onion.
- Cook for 3 to 4 minutes until the onion is translucent.
- Sprinkle the flour over the onion and stir to combine.
- Cook the mixture for another minute to eliminate the raw taste of the flour.
- Pour in the chicken broth and stir continuously until the mixture thickens slightly.
- Bring to a simmer.
- Add the broccoli florets and cook until they are tender, about 15 minutes.
- Use an immersion blender to achieve a smoother texture if desired.
- Stir in the half-and-half, shredded cheese, cayenne pepper, salt, and pepper.
- Keep stirring until the cheese has melted completely.
- Serve hot.