Broccoli Cheddar Soup
This homemade, creamy Broccoli Cheddar Soup is packed with tender broccoli florets and sharp cheddar cheese—perfect comfort food for chilly days!
Ingredients
- 2 tablespoons unsalted butter (or olive oil)
- ½ medium yellow onion finely diced (~¾ cup)
- 2 cloves garlic minced
- 1 medium carrot peeled and diced (optional)
- 2 cups broccoli florets (fresh or frozen)
- 3 tablespoons all-purpose flour (sub gluten-free if needed)
- 2 cups vegetable broth low-sodium
- 1½ cups whole milk (or half-and-half)
- 2 cups sharp cheddar cheese shredded
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper
- nutmeg pinch, optional
- 2 tablespoons chives or green onions chopped, for garnish
Instructions
- Melt butter in a pot over medium heat. Add onion and carrot, cook 4 minutes until softened.
- Stir in garlic for 30 seconds, just until fragrant; avoid browning.
- Sprinkle flour over veggies and whisk for 1–2 minutes until bubbly and golden.
- Gradually whisk in vegetable broth and milk, bringing to a gentle simmer.
- Add broccoli florets, cover, and simmer 8–10 minutes until tender.
- Use an immersion blender to puree half the soup, leaving some chunks for texture.
- Reduce heat, stir in shredded cheddar a handful at a time until melted and glossy.
- Season with salt, pepper, and nutmeg. Garnish with chives and serve warm.
Notes
For richer flavor, stir in a splash of heavy cream. Thinner consistency? Add more broth. Leftovers keep 4 days in the fridge or up to 3 months frozen.
Nutrition
Calories: 280kcal
Love this recipe?Follow us at @Recipecs for more