Description
Cozy up with this creamy broccoli cheddar soup—rich, cheesy, and loaded with tender broccoli. A quick, comforting classic perfect for lunch or dinner!
Ingredients
Scale
Vegetables
- 3 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- 1 small onion, chopped
- 2 cloves garlic, minced
Dairy & Cheese
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
Pantry Staples
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- Salt and black pepper, to taste
- Pinch of ground nutmeg (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- Make the Roux: Sprinkle in the all-purpose flour and whisk constantly, allowing it to cook for 1–2 minutes. This forms a roux, which will help thicken the soup, and removes the raw flour taste.
- Add Liquids: Slowly pour in the vegetable broth while whisking to avoid lumps. Next, add the milk and continue to whisk until everything is well combined and smooth.
- Cook Vegetables: Bring the mixture to a gentle simmer. Stir in the chopped broccoli and shredded carrots. Cover the pot and simmer for 15–20 minutes, until the vegetables are tender but not mushy.
- Add Cheese: Lower the heat to low and add the shredded cheddar cheese gradually, stirring until it’s fully melted and the soup is creamy.
- Season and Blend: Season the soup with salt, black pepper, and a pinch of ground nutmeg if using. For a smoother soup, use an immersion blender to blend to your desired consistency, or leave it chunky for more texture.
- Serve: Ladle the hot soup into bowls. Serve with crusty bread or in a bread bowl for a truly comforting meal.
Notes
- If you like a chunkier soup, skip the blending step or only partially blend.
- Freshly shredded cheddar melts better and makes the soup smoother—pre-shredded cheese can lead to graininess.
- For extra richness, substitute part of the milk with heavy cream.
- This soup reheats well, but add a splash of milk when reheating to return it to the right consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310
- Sugar: 8g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg