There are few things more comforting than a big bowl of soup when the weather turns cool. As a working mom, I’m always on the hunt for recipes that feel like a warm hug but don’t require an entire Saturday afternoon to make. And let’s be honest, we all crave that rich, cheesy, and utterly delicious broccoli cheddar soup you can find at your favorite bakery-cafe. So, I took it upon myself to create a homemade version that is even better and just as easy—with a little something extra that makes it a complete meal.
This isn’t just a recipe for broccoli cheddar soup; it’s the ultimate comfort food hack. By adding savory chopped ham, we transform a classic side into a hearty, satisfying dinner that will have everyone running to the table. This is the kind of recipe that makes you feel like a kitchen goddess without all the fuss. We’re talking about a one-pot wonder that delivers big on flavor and saves you from a sink full of dishes.
The journey to this perfect bowl of comfort begins with building a solid flavor base. We’ll start by sautéing yellow onion and garlic in a generous amount of butter. This step is non-negotiable—it creates the aromatic foundation that will carry through every single spoonful. Next, we whisk in flour to create a quick roux. Don’t let the fancy name intimidate you! It’s just a simple step that ensures our soup is wonderfully thick and creamy, not watery and sad.
Once the roux is golden, it’s time for the liquid gold: a combination of chicken broth, heavy cream, and milk. This is where the magic happens, creating a velvety texture that’s pure bliss. We’ll season it with staples like salt and pepper, plus a secret weapon: a touch of mustard powder and garlic powder. These two simple ingredients are what give the soup that signature depth and tang that makes you wonder, “What is that incredible flavor?”
Now for the stars of the show! We’ll add in fresh chopped broccoli and shredded carrots, letting them simmer until they’re perfectly tender. And here’s where we take it up a notch. The chopped ham is stirred in, adding a delicious, salty richness that complements the cheese and vegetables so perfectly. Finally, we finish the soup by stirring in a mountain of sharp cheddar cheese until it melts into a gooey, irresistible swirl.
This ham and broccoli cheddar soup is more than just a meal; it’s a moment of peace at the end of a busy day. Serve it up with extra cheese, some crusty bread for dipping or, if you’re feeling extra, in a hollowed-out bread bowl for the ultimate cozy experience. It’s the perfect solution for a chilly night, a busy weeknight, or any time you just need a little extra comfort. Trust me, once you make this, it will become a regular in your dinner rotation.
Broccoli Cheddar Soup with Ham
Description
This savory twist of a rich and creamy Broccoli Cheddar Soup features chopped ham with a cozy, flavorful base of butter, onion, and garlic. The soup is thickened with a roux before adding chicken broth, milk, and cream. Carrots, broccoli, and ham are simmered until tender, then finished with sharp cheddar cheese for a hearty, comforting meal.
Ingredients
Instructions
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In a large pot, add the butter over medium heat. When melted, add the onions and cook until softened. Add the garlic and cook for another minute.
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Sprinkle flour over the onions and garlic. Whisk until evenly distributed and cook for an additional 2 minutes or until golden brown.
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Reduce heat to medium-low and add the chicken broth. Stir well until the flour is dissolved. Add the heavy cream and milk.
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When combined, add the seasonings: salt and pepper, stock powder, mustard powder and garlic powder. Stir and simmer for 5 minutes. Stir occasionally.
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Add in the chopped broccoli and grated carrots. Push the broccoli below the water line. Cover and cook for 20 minutes, stirring frequently. Reduce heat if the soup starts to bubble excessively or stick to the bottom of the pot.
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When the broccoli still has a little bit of a bite to it, add the chopped ham and 1 and ½ cups of grated cheese. Cook 5 more minutes or until broccoli is tender.
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Remove from heat. Soup will thicken as it cools.
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Top with extra shredded cheese. Serve with rolls or sliced loaf of fresh bread, or serve in a bread bowl.
Note
If you prefer a thicker soup, add 2 tablespoons for cornstarch to 4 tablespoons of cold water. Whisk together and add to the soup. Stir until combined.
