Description
A creamy and cheesy broccoli soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 3 cups chicken or vegetable broth
- 3 cups broccoli florets, chopped
- 1 cup shredded carrots
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- In a large saucepan or Dutch oven, melt butter over medium heat. Add diced onion and cook until translucent, about 4–5 minutes. Add minced garlic and sauté for 30 seconds.
- Sprinkle in flour and whisk constantly for 1–2 minutes to form the roux and remove raw flour taste.
- Slowly pour in milk and heavy cream, whisking continuously to form a smooth, thickened base (about 3–4 minutes).
- Add the broth, chopped broccoli, and shredded carrots. Bring to a gentle simmer. Cover and cook for 10–15 minutes until vegetables are tender.
- Lower the heat and gradually add cheddar cheese, stirring until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
- For a smoother texture, blend part or all of the soup using an immersion blender or standard blender. Serve hot.
Notes
- This soup can be prepared ahead of time and reheated before serving.
- For added texture, consider adding croutons or crispy bacon on top before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg