Description
A delightful blend of rich flavors and nutritious ingredients, this creamy broccoli cheddar soup is perfect for chilly days, providing warmth and comfort.
Ingredients
- Broccoli: Fresh or frozen, chopped into small florets
- Sharp Cheddar Cheese: Grated (2 cups)
- Unsalted Butter: 2 tablespoons
- All-Purpose Flour: 3 tablespoons
- Chicken or Vegetable Broth: 3 cups
- Milk: 2 cups (whole milk or 2%)
- Heavy Cream: Optional, for extra creaminess
- Onion: Finely diced
- Garlic: Minced
- Salt & Pepper: To taste
- Nutmeg: Just a pinch
Instructions
- Start by chopping the broccoli into small florets.
- Dice the onion finely and mince the garlic. Grate the cheddar cheese and set aside.
- In a large pot, melt the butter over medium heat.
- Add the diced onion and cook until translucent, about 4-5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the flour to the pot and stir continuously for 2 minutes.
- Gradually whisk in the broth, followed by the milk, stirring until smooth and bring to a gentle simmer.
- Stir in the chopped broccoli and cook for 15-20 minutes or until tender.
- For a smoother soup, blend with an immersion blender or in batches using a regular blender.
- Reduce heat to low and stir in the grated cheddar cheese until completely melted.
- Add salt, pepper, and nutmeg to taste, adjusting seasoning as necessary.
Notes
For a vegan version, substitute cheese with plant-based cheese and use almond or soy milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg