Description
Creamy and comforting, this one-pot broccoli cheddar soup is filled with tender broccoli, sweet carrots, and rich cheddar cheese. A quick, hearty classic perfect for chilly days.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 cups shredded cheddar cheese
- 2 medium carrots, diced or shredded
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 2 cups vegetable broth
- 1 teaspoon salt
Instructions
- In a large pot, melt butter over medium heat. Add onion and carrots, sauté until soft (about 5 minutes), then add garlic and cook for 1 more minute.
- Sprinkle in flour and whisk continuously for 1–2 minutes to form a roux.
- Gradually whisk in the vegetable broth followed by the milk until smooth and slightly thickened.
- Add broccoli florets and simmer for 10–12 minutes until tender.
- Reduce heat to low, stir in shredded cheddar cheese until melted and creamy.
- Season with salt and adjust as needed. Serve hot, optionally in bread bowls.
Notes
- For smoother texture, blend part of the soup before adding cheese.
- Add a pinch of nutmeg or cayenne for extra depth.
- Reheat gently with a splash of milk to retain creaminess.