Description
This broccoli cheddar soup is creamy, cheesy, and loaded with tender broccoli florets, sweet carrots, and bold sharp cheddar. A cozy, comforting dish perfect for chilly days or any time you need a bowl of warmth.
Ingredients
Scale
- 4 cups broccoli florets, chopped into bite-sized pieces
- 2 cups sharp cheddar cheese, freshly shredded
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups low sodium vegetable broth
- 1 large carrot, grated
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions
- Warm a large soup pot over medium heat.
- Melt butter in the pot. Add diced onion and garlic, sauté until soft and fragrant.
- Stir in flour and whisk to form a roux. Cook for 2 minutes to remove raw taste.
- Slowly whisk in milk and cream, followed by vegetable broth. Stir until smooth.
- Add grated carrot and chopped broccoli. Season with salt, pepper, and nutmeg. Mix well.
- Simmer for 15–20 minutes until broccoli is tender. Avoid boiling.
- Turn off the heat. Gradually stir in shredded cheddar cheese until fully melted and creamy.
- Ladle into bowls and serve hot, garnished as desired.
Notes
- Use freshly grated cheese for the best melt and flavor.
- Simmer gently to avoid curdling the dairy.
- Add a splash of broth or milk when reheating to loosen the texture if needed.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 75mg
Keywords: broccoli cheddar soup, creamy broccoli soup, vegetarian soup recipe, cheesy soup, comfort food