Description
Broccoli Cheddar Soup is a creamy, comforting soup loaded with tender broccoli, shredded carrots, and sharp cheddar cheese. This rich and flavorful soup is easy to prepare, perfect for a cozy lunch or dinner, and features a smooth texture thanks to a classic roux base.
Ingredients
Vegetables
- 4 cups broccoli florets, chopped
- 1 cup carrots, shredded
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Base
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
Cheese & Seasoning
- 2 cups sharp cheddar cheese, freshly shredded
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- ¼ tsp nutmeg (optional)
Instructions
- Prepare the roux: Melt the butter in a large pot over medium heat until fully melted and slightly bubbling.
- Sauté vegetables: Add the diced onion and shredded carrots to the pot. Cook for 4–5 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Create the roux base: Sprinkle the flour over the vegetables and butter mixture, whisking continuously for 1–2 minutes to cook the flour and form a smooth roux without lumps.
- Add liquids: Gradually whisk in the chicken or vegetable broth, ensuring the mixture stays smooth and free of lumps.
- Incorporate dairy and seasonings: Stir in the whole milk, heavy cream, salt, black pepper, paprika, and nutmeg, mixing well to combine all ingredients.
- Simmer soup: Bring the soup to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Cook broccoli: Add the chopped broccoli florets to the pot and cook for 10–12 minutes until the broccoli is tender but still bright green.
- Add cheese: Reduce heat to low and gradually stir in the freshly shredded cheddar cheese, mixing continuously until the cheese is fully melted and the soup is smooth and creamy.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot with extra cheddar cheese on top and crusty bread on the side if desired.
Notes
- Freshly shredded cheddar cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking agents.
- Avoid boiling the soup after adding the cheese to prevent the cheese from becoming grainy and separating.
- For a thicker soup consistency, simmer uncovered for a few additional minutes to reduce the liquid.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Lunch, Dinner
- Method: Stovetop
- Cuisine: American
