Description
Indulge in a comforting bowl of rich and creamy Cheddar Broccoli Soup. This easy-to-make recipe is perfect for a cozy night in or as a starter for a special meal. Packed with fresh vegetables and gooey cheddar cheese, this soup is sure to become a family favorite.
Ingredients
Scale
For the soup:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 3 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded or finely chopped
- 2 cups sharp cheddar cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- pinch of ground nutmeg (optional)
For garnish:
- Extra shredded cheddar cheese
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft, about 4–5 minutes.
- Stir in the garlic and cook for 30 seconds more.
- Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a roux.
- Slowly whisk in the broth, followed by the milk, stirring until smooth.
- Bring the mixture to a gentle simmer and add the chopped broccoli and carrot. Cook for 12–15 minutes, stirring occasionally, until the vegetables are tender.
- Reduce heat to low and stir in the shredded cheddar cheese a handful at a time until melted and smooth.
- Season with salt, pepper, and nutmeg if using.
- If desired, use an immersion blender to blend part of the soup for a creamier texture.
- Serve hot, topped with extra cheese.
Notes
- For a thicker soup, reduce the broth by ½ cup or let the soup simmer longer uncovered.
- You can also blend the entire soup for a smooth consistency, or leave it chunky for more texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg