Description
This Broccoli Cheese Soup is a creamy, comforting classic made with fresh broccoli, sharp cheddar cheese, and a creamy roux base. Perfectly seasoned and easy to prepare on the stovetop, it’s a hearty lunch or dinner option that warms you up with every spoonful.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables & Seasoning
- 4 cups chopped fresh broccoli florets
- 1 large carrot, peeled and shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Cheese
- 2 ½ cups shredded sharp cheddar cheese
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened and translucent. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the butter, onion, and garlic mixture. Whisk constantly for 1–2 minutes to cook out the raw flour taste, creating a smooth roux.
- Add Liquids: Slowly whisk in the low-sodium chicken broth first, followed by the whole milk and heavy cream, whisking continuously until the mixture is smooth and free of lumps.
- Cook Vegetables: Add the chopped broccoli florets, shredded carrot, salt, black pepper, and ground nutmeg to the pot. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cover the pot. Let the soup cook for 15–20 minutes or until the broccoli is tender.
- Add Cheese: Remove the pot from heat and gradually stir in the shredded sharp cheddar cheese in batches, allowing each handful to melt completely and create a smooth, creamy texture.
- Optional Blending: For a smoother soup, use an immersion blender to blend part of the soup until desired consistency is reached. Alternatively, leave the soup chunky for more texture.
- Serve: Ladle the warm soup into bowls and serve immediately.
Notes
- For a richer flavor, use a mix of sharp and mild cheddar cheese.
- You can substitute half-and-half for heavy cream if preferred for a lighter option.
- Leftovers reheat well but may thicken slightly; add a splash of milk when reheating to loosen the consistency.
