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Broccoli Cheddar Soup
DifficultyBeginner
Indulge in the ultimate comfort food with this rich and creamy Broccoli Cheddar Soup, packed with tender broccoli, sharp cheddar cheese, and a velvety texture perfect for chilly days.
2cupswhole milk (or half-and-half for extra creaminess)
Vegetables
3cupsbroccoli florets, chopped small
1medium carrot, shredded or julienned
Cheese and Seasoning
2cupssharp cheddar cheese, freshly grated
Salt and black pepper to taste
Pinch of nutmeg (optional)
Garnish (optional)
Extra shredded cheddar
Croutons
Chopped chives or parsley
Sauté Aromatics
1
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and sauté for 4–5 minutes until soft. Stir in garlic and cook for another minute.
Make the Roux
2
Sprinkle in flour and stir constantly for 1–2 minutes to form a paste. This thickens the soup.
Add Liquids
3
Gradually whisk in chicken broth and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Cook Vegetables
4
Add the chopped broccoli and shredded carrot. Simmer uncovered for 15–20 minutes, or until broccoli is tender.
Blend (Optional)
5
For a smoother texture, use an immersion blender to puree part or all of the soup. Or leave it chunky for a more rustic style.
Add Cheese
6
Lower heat and stir in the shredded cheddar cheese a little at a time until melted and fully incorporated. Do not boil once the cheese is added.
Season and Serve
7
Season with salt, pepper, and a pinch of nutmeg if using. Ladle into bowls and garnish as desired.
2cupswhole milk (or half-and-half for extra creaminess)
Vegetables
3cupsbroccoli florets, chopped small
1medium carrot, shredded or julienned
Cheese and Seasoning
2cupssharp cheddar cheese, freshly grated
Salt and black pepper to taste
Pinch of nutmeg (optional)
Garnish (optional)
Extra shredded cheddar
Croutons
Chopped chives or parsley
Directions
Sauté Aromatics
1
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and sauté for 4–5 minutes until soft. Stir in garlic and cook for another minute.
Make the Roux
2
Sprinkle in flour and stir constantly for 1–2 minutes to form a paste. This thickens the soup.
Add Liquids
3
Gradually whisk in chicken broth and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Cook Vegetables
4
Add the chopped broccoli and shredded carrot. Simmer uncovered for 15–20 minutes, or until broccoli is tender.
Blend (Optional)
5
For a smoother texture, use an immersion blender to puree part or all of the soup. Or leave it chunky for a more rustic style.
Add Cheese
6
Lower heat and stir in the shredded cheddar cheese a little at a time until melted and fully incorporated. Do not boil once the cheese is added.
Season and Serve
7
Season with salt, pepper, and a pinch of nutmeg if using. Ladle into bowls and garnish as desired.
