Description
A creamy, comforting bowl of broccoli cheese soup made with fresh broccoli, sharp cheddar, and a velvety base. Perfect for chilly days and cozy nights.
Ingredients
Scale
- 4 cups broccoli florets, chopped
- 2 cups cheddar cheese, freshly grated
- 1 cup carrots, shredded
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 3 cups chicken broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic, sauté for 5 minutes until soft and fragrant.
- Stir in flour and whisk constantly to make a roux. Cook for 2 minutes until golden.
- Gradually whisk in chicken broth and milk. Stir until smooth.
- Add broccoli and carrots to the pot. Simmer for 20 minutes until broccoli is tender.
- Optional: blend half of the soup using an immersion or regular blender for a creamy texture.
- Reduce heat and stir in cheddar cheese until melted. Season with salt and pepper to taste.
- Serve hot, garnished with extra cheese or bread if desired.
Notes
- Use freshly grated cheese for the smoothest melt.
- Blend only part of the soup for perfect texture balance.
- Store leftovers in the fridge for up to 4 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg