Description
A rich and creamy broccoli cheddar soup made with fresh broccoli, sharp cheddar cheese, and simple pantry ingredients. Comforting, hearty, and perfect for chilly days.
Ingredients
Main Ingredients:
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups half-and-half (or whole milk)
- 4 cups broccoli florets, chopped small
- 2 medium carrots, shredded
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic; sauté until softened.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in broth, then add half-and-half. Stir until smooth.
- Add broccoli and carrots. Simmer 15–20 minutes, until vegetables are tender.
- Reduce heat to low. Stir in shredded cheddar until melted and creamy.
- Season with salt and pepper. Serve hot with crusty bread.
Notes
- For extra creaminess, purée half the soup with an immersion blender before adding cheese.
- Swap half-and-half for heavy cream for a richer texture.
- Use sharp white cheddar for a slightly different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 900mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 85mg
