Description
A comforting and creamy broccoli cheddar soup made from scratch using fresh ingredients.
Ingredients
Scale
- 4 cups broccoli florets
- 1 cup shredded carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Salt & pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and shredded carrots and cook until soft, about 5 minutes, stirring occasionally.
- Add the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the sautéed vegetables and stir to form a smooth roux.
- Gradually whisk in the broth, followed by the whole milk and heavy cream, until smooth.
- Stir in the broccoli florets and bring to a simmer; cook for about 10-12 minutes until tender.
- Reduce heat and stir in shredded cheddar cheese until fully melted.
- Season with salt and pepper to taste.
- Blend partially with an immersion blender if desired for a smoother texture.
- Let the soup rest for 5 minutes before serving.
Notes
For a smoother texture, blend the soup partially. Store leftovers in an airtight container in the refrigerator for 3 to 5 days, or freeze 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: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg