Description
Here’s something comforting about a warm bowl of Broccoli Cheddar Soup, right? It’s one of those creamy, cheesy dishes that wraps you in a cozy hug with every spoonful. Imagine tender broccoli florets, soft bites of carrots, and onions, all enveloped in a velvety cheddar cheese sauce. Whether it’s served in a bread bowl or a regular bowl, this soup is pure comfort food perfection!
Ingredients
- 4 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups whole milk (or half-and-half for creamier soup)
- 1 1/2 cups heavy cream
- 4 cups fresh broccoli florets (about 2 heads)
- 2 medium carrots, peeled and shredded
- 2 1/2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
- A pinch of ground nutmeg (optional)
- 1/4 teaspoon smoked paprika (optional)
- Crusty bread or croutons (for serving)
Instructions
1. Sauté the Vegetables
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and grated carrot, and cook until they soften (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
2. Add Broccoli and Broth
Stir in the broccoli florets, then pour in the vegetable or chicken broth. Bring to a simmer and cook for 10-12 minutes or until the broccoli is tender.
3. Make a Simple Roux
While the soup is simmering, make a quick roux in a separate small saucepan. Melt 2 tablespoons of butter, add 2 tablespoons of flour, and cook, stirring constantly, for about 2 minutes until lightly golden. This will help thicken the soup.
4. Add Milk and Cream
Slowly whisk the milk and heavy cream into the roux, ensuring no lumps remain. Cook until the mixture thickens slightly, about 3-5 minutes.
5. Combine and Add Cheese
Pour the thickened milk mixture into the soup pot, stirring well. Add the shredded cheddar cheese a handful at a time, stirring until fully melted and smooth. Season with paprika, dry mustard, salt, and black pepper.
6. Serve and Garnish
Remove the soup from heat and ladle it into bowls. Garnish with chopped parsley and additional shredded cheddar if desired. Serve with crusty bread, a bread bowl, or your favorite crackers.
Notes
- Keep the heat low when adding cheese to prevent it from separating. A slow, steady melt gives the best texture!
- If you prefer a creamier texture, reserve half of the cooked broccoli, blend the remaining soup until smooth, then return the reserved broccoli for a mix of textures.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 320
- Fat: 21g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g