Description
This Creamy Broccoli Cheddar Soup is a comforting and hearty dish made with fresh broccoli, sharp cheddar cheese, and a smooth, velvety base. Perfect for a cozy meal, this soup balances rich flavors and healthy vegetables, offering an easy-to-make recipe that is both delicious and nutritious.
Ingredients
Scale
Soup Base
- 4 tablespoons (60g) unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) chicken or vegetable broth
- 2 cups (480ml) milk
Vegetables & Seasonings
- 4 cups (about 2 heads) broccoli florets, chopped
- 2 carrots, peeled and grated
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper, to taste
Final Ingredients
- 2 cups (200g) sharp cheddar cheese, grated
- 1/2 cup (120ml) heavy cream (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic and sauté until the onion is softened and translucent, about 5 minutes.
- Make the Roux: Sprinkle the all-purpose flour over the softened onion and garlic mixture. Stir constantly for about 1 minute to cook the flour and form a roux, which will thicken the soup.
- Add Liquids: Gradually whisk in the chicken or vegetable broth and milk, stirring continuously to prevent any lumps from forming in the base.
- Cook Vegetables: Add the chopped broccoli florets, grated carrots, nutmeg, salt, and freshly ground black pepper to the pot. Bring the mixture to a simmer and cook until the vegetables are tender, approximately 15 to 20 minutes.
- Puree Soup: Use an immersion blender to partially puree the soup directly in the pot, preserving some chunks for texture. Alternatively, carefully transfer half of the soup to a blender, puree it until smooth, then return it to the pot and stir well.
- Add Cheese and Cream: Stir in the grated sharp cheddar cheese until it melts into the soup. If desired, add the optional heavy cream for extra richness and stir to combine. Adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the hot soup into bowls, and garnish with additional shredded cheddar cheese and chopped chives if you like. Serve immediately for best taste and texture.
Notes
- Using an immersion blender helps keep some texture in the soup, but blending fully will create a smoother consistency.
- You can substitute heavy cream with milk or half-and-half for a lighter version.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Leftover soup can be stored in the refrigerator up to 3 days and reheated gently on the stovetop.
- Adding a pinch of cayenne pepper or smoked paprika can provide a subtle kick and smoky depth.
