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Broccoli Cheddar Soup Recipe

American · Soup · 40 min total

A creamy, comforting soup loaded with tender broccoli and sharp cheddar cheese, perfect for a cozy meal.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken or vegetable broth
• 2 cups milk (whole or 2%)
• 3 cups broccoli florets (about 1 medium head)
• 1 large carrot, shredded
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)

Instructions

1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
2. Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until lightly golden.
3. Gradually whisk in broth and milk, stirring to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.
4. Add broccoli and carrot. Simmer until broccoli is tender, about 10-15 minutes.
5. Remove pot from heat. Using an immersion blender, blend soup to desired consistency (or blend in batches in a blender).
6. Return pot to low heat. Gradually stir in cheddar cheese until melted and smooth. Season with salt, pepper, and nutmeg if using. Serve hot.

Tips

• For a chunkier soup, blend only half the soup and leave the rest as is.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Garnish with extra shredded cheese or croutons if desired.

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