Description
A comforting bowl of creamy broccoli cheddar soup filled with fresh ingredients and delicious flavors, perfect for chilly days.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- 2 cups half-and-half
- 4 cups fresh broccoli florets
- 1 large carrot, julienned or grated
- 8 oz sharp cheddar cheese, freshly grated
- 1/4 tsp nutmeg
- Salt and pepper, to taste
- 1/2 tsp smoked paprika (optional)
Instructions
- In a large pot over medium heat, melt butter. Add diced onion and cook until soft, about 3 to 4 minutes. Add minced garlic and cook for another 30 seconds.
- Sprinkle flour over the mixture and whisk constantly for 1 to 2 minutes to cook off the raw flour taste.
- Gradually whisk in chicken broth followed by half-and-half, stirring until the mixture is smooth.
- Add broccoli florets and julienned carrot, bring to a simmer, and cook for 10 to 12 minutes, until broccoli is tender.
- For a creamier consistency, use an immersion blender to partially blend the soup.
- Reduce heat to low, add grated cheddar cheese gradually while stirring until melted and smooth.
- Season with nutmeg, salt, and black pepper to taste; if using smoked paprika, add it now. Let simmer for another 5 minutes.
- Ladle soup into bowls and serve hot, garnished with additional cheese or a sprinkle of paprika if desired.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg