Description
A creamy and rich soup featuring broccoli and sharp cheddar cheese, perfect for a comforting meal.
Ingredients
Scale
- 4 cups fresh broccoli florets (cut into bite-sized pieces)
- 1 large carrot (julienned)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth or vegetable broth
- 2 cups half-and-half (or heavy cream for extra richness)
- 2 cups sharp cheddar cheese (freshly shredded)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Crispy bacon bits (optional)
- Chopped green onions (optional)
- A drizzle of hot sauce (optional)
Instructions
- In a large pot over medium heat, melt the butter.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes until soft and golden.
- Sprinkle the flour over the onions and garlic. Stir until a smooth paste forms.
- Slowly pour in the chicken or vegetable broth while stirring continuously to prevent lumps. Bring to a gentle simmer and let thicken.
- Add the broccoli florets and julienned carrots. Simmer for 10-15 minutes until the vegetables are tender.
- Gradually stir in the shredded cheddar cheese until melted and the soup is velvety.
- Stir in half-and-half or heavy cream. Adjust seasoning with salt and pepper as needed.
- Ladle into bowls and top with crispy bacon bits, chopped green onions, or hot sauce if desired.
Notes
For thicker soup, blend a portion or use more flour in the roux. You can also freeze the soup without cream and cheese for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg