Description
A creamy, comforting classic—this Broccoli Cheddar Soup is loaded with fresh broccoli, sharp cheddar, and a silky, rich base that’s perfect for chilly days or cozy meals at home.
Ingredients
- Broccoli Florets: 4 cups, chopped
- Cheddar Cheese: 2 cups, freshly shredded
- Carrots: 1/2 cup, grated
- Yellow Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Butter: 4 tablespoons
- All-Purpose Flour: 1/4 cup
- Vegetable Broth: 2 cups
- Whole Milk: 2 cups
- Heavy Cream: 1/2 cup
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Nutmeg (optional): A pinch
Instructions
- Preheat Your Equipment: Place a large pot or Dutch oven over medium heat and let it warm up.
- Combine Ingredients: Melt butter in the pot. Add onion and garlic, sautéing until translucent. Stir in flour and whisk constantly for 1–2 minutes to form a smooth roux.
- Prepare Your Cooking Vessel: Slowly pour in the vegetable broth, whisking to combine. Then add the milk and cream. Stir until smooth and thickened, about 5 minutes.
- Assemble the Dish: Add the broccoli and carrots. Cover and simmer for 10–12 minutes, or until vegetables are tender.
- Cook to Perfection: Use an immersion blender to puree part of the soup for creaminess, leaving some texture. Alternatively, blend half in a regular blender, then return to the pot.
- Finishing Touches: Turn off the heat. Stir in the cheddar cheese gradually until fully melted. Season with salt, pepper, and a pinch of nutmeg if using.
- Serve and Enjoy: Ladle into bowls, garnish with extra shredded cheese or a few broccoli florets, and serve hot.
Notes
- Use freshly grated cheese for smooth melting.
- Add cheese off the heat to prevent graininess.
- Blend part of the soup for a creamy yet textured consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg