Broccoli Cheese Soup
A creamy and comforting broccoli cheese soup made with fresh broccoli, sharp cheddar, and a rich roux-based broth. Perfect for a cozy meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 0.33 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups milk (whole or 2%)
- 4 cups broccoli florets, chopped
- 1 large carrot, grated
- 2 cups shredded sharp cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground nutmeg (optional)
Instructions
Preparation Steps
- In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the onion mixture and stir constantly for 1–2 minutes to form a roux.
- Gradually whisk in broth and milk until smooth. Bring to a simmer, stirring frequently.
- Add broccoli and carrot. Reduce heat to low, cover, and simmer for 15–20 minutes, or until vegetables are tender.
- Stir in cheddar cheese until melted and smooth. Season with salt, pepper, and nutmeg if using.
- For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks of broccoli.
- Serve hot, optionally garnished with extra cheese or croutons.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to restore creaminess.