Description
This creamy Broccoli Cheese Soup is a comforting classic, perfect for chilly days. Loaded with tender broccoli, sharp cheddar cheese, and a velvety base, it’s a family favorite that comes together quickly and easily. Serve with crusty bread for a satisfying meal.
Ingredients
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- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups broccoli florets (fresh or frozen)
- 2 medium carrots, peeled and shredded
- 2 1/2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes. Stir in garlic and cook for 1 minute.
- Make the Roux: Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes, allowing the flour to cook slightly.
- Add Liquid: Gradually whisk in the chicken broth, ensuring no lumps form. Add the milk and cream, and bring the mixture to a gentle simmer.
- Cook Vegetables: Stir in the broccoli florets and shredded carrots. Simmer for 15-20 minutes, or until the broccoli is tender.
- Blend (Optional): For a smoother soup, use an immersion blender to puree the soup to your desired consistency. You can also blend half the soup and leave some chunks for texture.
- Add Cheese: Reduce heat to low and stir in the cheddar cheese until fully melted. Be careful not to boil the soup after adding the cheese, as it can curdle.
- Season and Serve: Season with salt, pepper, and a pinch of nutmeg if desired. Serve warm with crusty bread or crackers.
Notes
- For a lighter version, replace heavy cream with additional milk or use low-fat milk.
- Add a pinch of cayenne pepper or paprika for a little heat.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg