Description
This creamy and comforting Broccoli Cheese Soup combines tender fresh broccoli, shredded sharp cheddar cheese, and a smooth roux-based broth for a hearty and flavorful meal. Perfect for a cozy lunch or dinner, this soup is easy to make on the stovetop and can be adjusted to be vegetarian by opting for vegetable broth.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
Vegetables
- 4 cups fresh broccoli florets, chopped into small pieces
- 1 cup grated carrots
Cheese & Seasoning
- 2 cups shredded sharp cheddar cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Melt Butter and Cook Onion: In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook for about 4 minutes until soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Make Roux: Sprinkle the flour over the onion and garlic mixture. Whisk continuously for about 1 minute to form a smooth roux.
- Add Broth and Milk: Slowly whisk in the chicken or vegetable broth to avoid lumps. Stir in the half-and-half or whole milk and combine well.
- Simmer and Thicken: Bring the mixture to a gentle simmer and cook for 5 to 6 minutes until it slightly thickens.
- Add Vegetables: Introduce the chopped broccoli and grated carrots to the pot and simmer uncovered for 10 to 12 minutes until the vegetables are tender.
- Incorporate Cheese and Seasonings: Lower the heat to low. Gradually add shredded cheddar cheese a handful at a time, stirring until fully melted. Stir in the ground nutmeg, then season with salt and pepper to taste.
- Optional Blending: For a smoother texture, partially blend the soup using an immersion blender. Alternatively, leave it chunky as preferred.
- Serve: Ladle the hot soup into bowls and serve immediately for best flavor and comfort.
Notes
- For extra creaminess, stir in a splash of heavy cream at the end of cooking.
- You can substitute cheddar with a blend of cheddar and Monterey Jack cheese for a milder flavor.
- To make this soup vegetarian, be sure to use vegetable broth instead of chicken broth.
