Description
A quick and creamy broccoli cheddar soup made in one pot — cheesy, comforting, and ready in under 30 minutes. Perfectly blending tender broccoli, sharp cheddar cheese, and a touch of carrot for natural sweetness, this soup is an ideal cozy meal any day of the week.
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 cups broccoli florets, chopped small
- 1 carrot, shredded
- 2 tbsp all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- Salt & pepper to taste
Instructions
- Sauté Aromatics: Melt butter in a pot over medium heat and sauté the diced onion until it becomes soft and translucent, releasing its natural sweetness, about 3-5 minutes.
- Add Flour: Stir in the all-purpose flour and cook for 1 minute to create a roux, which will help thicken the soup.
- Add Liquids: Gradually whisk in the chicken or vegetable broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 5 minutes to thicken slightly.
- Cook Vegetables: Add the chopped broccoli florets and shredded carrot to the pot. Continue cooking for 8 to 10 minutes, or until the vegetables are tender but still vibrant in color.
- Incorporate Cheese: Reduce heat to low and stir in the shredded sharp cheddar cheese until melted and smooth, creating a creamy texture.
- Season and Serve: Season the soup with salt and freshly ground pepper to taste. Serve the soup warm, garnished if desired.
Notes
- Use an immersion blender for a smoother, creamier soup texture if preferred.
- Add a pinch of nutmeg to enhance the flavor depth of the soup.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
