Description
Broccoli Cheddar Soup is a creamy, rich, and comforting one‑pot soup made with tender broccoli, sweet carrots, sharp cheddar cheese, and a velvety broth. Perfect with crusty bread or a side salad for a cozy meal.
Ingredients
- 4 cups fresh broccoli florets, chopped
- 1 cup carrots, shredded or thinly sliced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all‑purpose flour (or gluten‑free flour blend)
- 2 cups milk (whole or 2%)
- 2 cups chicken or vegetable broth
- 2 cups sharp cheddar cheese, shredded
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon paprika or nutmeg (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and sauté until soft, about 3–4 minutes. Stir in the garlic and cook until fragrant.
- Sprinkle in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
- Slowly whisk in the milk and broth, making sure the mixture stays smooth.
- Add the carrots and broccoli. Bring the soup to a gentle simmer and cook for 15–20 minutes, until the vegetables are tender.
- Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.
- Season with salt, pepper, and optional paprika or nutmeg to taste.
- Serve hot, optionally topped with extra cheese or croutons.
Notes
- For an extra creamy texture, blend half the soup with an immersion blender, then stir it back in.
- Stir in cooked rice or small pasta to make it heartier.
- Use cauliflower or spinach along with or instead of broccoli for more veggies.
- If the soup becomes too thick, add a splash of milk or broth to loosen it.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 280
- Sugar: 8g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
