Description
A rich, velvety, and incredibly cheesy broccoli cheddar soup that rivals any restaurant version. Perfect for cold days and family dinners.
Ingredients
1/4 cup unsalted butter
1 medium yellow onion, finely diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken stock (or vegetable stock)
2 cups half-and-half
3 cups fresh broccoli florets, chopped small
1 cup carrots, julienned or shredded
8 oz extra sharp cheddar cheese, freshly grated
1/4 tsp ground nutmeg
Salt and black pepper to taste
Instructions
Step 1: Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5-6 minutes until soft and translucent.
Step 2: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 3: Sprinkle the flour over the onion mixture and whisk constantly for 2 minutes to cook the flour and create a light roux.
Step 4: Slowly whisk in the chicken stock and half-and-half, ensuring no lumps remain. Bring the mixture to a gentle simmer.
Step 5: Add the chopped broccoli florets and shredded carrots. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
Step 6: Stir in the ground nutmeg, salt, and black pepper. If you prefer a smoother soup, use an immersion blender to partially blend the mixture at this stage.
Step 7: Remove the pot from the heat and gradually stir in the grated cheddar cheese until fully melted and smooth. Serve immediately.
Notes
Always grate your own cheese from a block for the smoothest texture. Do not let the soup boil after adding the cheese to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg
