Description
A rich and creamy Broccoli Cheese Soup that warms the soul and delights the taste buds, surpassing even restaurant versions.
Ingredients
Scale
- 4 tablespoons unsalted butter
- ½ onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half (or whole milk)
- 3 cups fresh broccoli florets, chopped
- 1 carrot, grated or julienned
- Salt and pepper to taste
- ¼ teaspoon nutmeg (optional)
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions and cook until soft, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour into the pot and whisk continuously for 1–2 minutes until golden brown.
- Slowly whisk in the broth and half-and-half. Bring to a gentle simmer.
- Stir in the chopped broccoli and grated carrots. Let the soup simmer uncovered for 15–20 minutes, or until vegetables are tender.
- If you prefer a smooth texture, use an immersion blender to blend part or all of the soup, or leave some chunks for added texture.
- Lower the heat to low and stir in the shredded cheddar cheese until melted. Season with salt, pepper, and nutmeg to taste.
Notes
Don’t skip the roux for thickening, and use fresh vegetables for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg