Description
A cozy, velvety broccoli cheddar soup where tender green florets meet sharp, freshly grated cheddar in a silky, spoon-hugging broth. Comforting, weeknight-friendly, and absolutely satisfying.
Ingredients
Scale
- 4 cups fresh broccoli florets, cut bite-size
- 2 cups sharp cheddar cheese, freshly grated
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 medium yellow onion, finely chopped
- 1 large carrot, shredded
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Pinch ground nutmeg
Instructions
- Preheat Your Equipment: Set a large heavy-bottomed soup pot over medium heat.
- Combine Ingredients: Melt butter, then add onion, carrot, and garlic. Cook, stirring, until softened and fragrant, 4 to 5 minutes.
- Prepare Your Cooking Vessel: Sprinkle in flour and stir constantly for 1 to 2 minutes to form a smooth paste. Slowly pour in broth and milk while whisking until no lumps remain.
- Assemble the Dish: Stir in broccoli. Bring to a gentle simmer and cook until the florets are bright and tender, 10 to 12 minutes.
- Cook to Perfection: Reduce heat to low, pour in cream, then add cheddar a handful at a time, stirring until completely melted and smooth, 2 to 3 minutes.
- Finishing Touches: Season with salt, pepper, and nutmeg. Use an immersion blender to briefly blend part of the soup for a creamy yet textured finish.
- Serve and Enjoy: Ladle into warm bowls and garnish with a little extra cheddar or crunchy croutons if you like.
Notes
- Note: Grate cheese fresh for the smoothest melt.
- Keep heat low after adding cheese to prevent separation.
- Adjust thickness with a splash of warm broth or milk.
- A squeeze of lemon right before serving brightens the flavors.
- For a chunkier texture, blend less and leave more florets whole.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 75 mg
Keywords: broccoli cheddar soup, creamy broccoli soup, weeknight dinner, vegetarian soup, comfort food, stovetop soup