Description
A rich and creamy broccoli cheddar soup made with tender broccoli florets, sharp cheddar cheese, and a smooth, velvety base. This comforting classic is perfect for chilly days and easy weeknight dinners.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable broth
Vegetables and Cheese
- 3 cups fresh broccoli florets, chopped
- 1 cup shredded carrots
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- Sauté Onion: In a large pot over medium heat, melt the butter. Add chopped onion and cook until softened, about 3–4 minutes.
- Add Garlic: Stir in garlic and cook for 30 seconds until fragrant.
- Create Roux: Sprinkle in the flour and whisk continuously for 1–2 minutes to create a roux, ensuring it does not brown.
- Add Liquids: Gradually whisk in the whole milk and vegetable broth, stirring until smooth. Let the mixture simmer for 5 minutes until slightly thickened.
- Cook Vegetables: Add the chopped broccoli and shredded carrots to the pot. Cover and cook for 10–15 minutes, or until the vegetables are tender.
- Add Cheese & Season: Reduce heat to low and stir in the freshly shredded cheddar cheese until melted and smooth. Season with salt, pepper, and optional paprika to taste.
- Serve: Serve the soup warm, optionally blending part of it for a smoother texture.
Notes
- For a smoother soup, blend part of the soup using an immersion blender.
- Always shred cheese fresh for better melting and texture.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently to prevent curdling.
- You can substitute half-and-half for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
