Broccoli Cheddar Soup Recipe
A creamy and comforting Broccoli Cheddar Soup perfect for chilly days. Loaded with the goodness of fresh broccoli and the richness of sharp cheddar cheese, it's an easy, nutritious meal that everyone will love.
Ingredients
- 4 cups broccoli florets fresh or frozen
- 2 cups sharp cheddar cheese shredded
- 1 small onion diced
- 1 carrot diced
- 2 cloves garlic minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk whole or 2%
- 2 cups vegetable broth or chicken stock
- Salt and pepper to taste
- A pinch of nutmeg optional
Instructions
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add diced onions, garlic, and carrots. Cook until softened, about 5 minutes.
- Make the Roux: Stir in flour and cook for 2-3 minutes, until the flour is slightly browned. This creates the base for your soup.
- Add Liquid: Gradually whisk in vegetable broth and milk, ensuring there are no lumps. Bring to a simmer.
- Cook Broccoli: Add the broccoli florets to the simmering liquid. Let them cook until tender, about 10 minutes.
- Blend (Optional): For a smooth texture, use an immersion blender to blend the soup until creamy. If you prefer a chunkier soup, skip this step.
- Add Cheese: Stir in the shredded cheddar cheese, a handful at a time, allowing it to melt completely before adding more. Season with salt, pepper, and nutmeg to taste.
- Serve: Once the soup is creamy and smooth, ladle it into bowls. Garnish with extra cheese, a drizzle of cream, or fresh herbs as desired.