Description
A creamy, comforting broccoli cheddar soup made with tender vegetables, sharp cheddar, and a smooth, velvety base. Perfectly balanced between hearty and rich, it’s a classic favorite ideal for chilly days or quick weeknight dinners.
Ingredients
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken or vegetable broth
2 cups milk
3 cups broccoli florets, chopped
1 cup carrots, peeled and grated
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
2 cups sharp cheddar cheese, freshly grated
1/4 cup heavy cream (optional)
Instructions
- Melt butter in a large pot over medium heat. Add onions and garlic and sauté for 5 minutes until soft and fragrant.
- Whisk in flour to form a roux. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in broth and milk, stirring to avoid lumps.
- Add broccoli, carrots, nutmeg, salt, and pepper. Simmer for 15–20 minutes until vegetables are tender.
- Use an immersion blender to partially blend the soup for a creamy yet chunky texture. Alternatively, blend half the soup and return it to the pot.
- Remove from heat and stir in cheddar cheese until fully melted. Add heavy cream if desired for extra richness.
- Serve hot, garnished with extra cheese or fresh herbs.
Notes
- Use fresh, firm broccoli for best texture and flavor.
- Always remove soup from heat before adding cheese to avoid graininess.
- For vegan or dairy-free versions, substitute plant-based ingredients.
- Soup can be stored for up to 4 days or frozen (without cream) for 2–3 months.
- Adjust thickness by adding more liquid or simmering longer.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
