Ingredients
4 tablespoons Unsalted Butter
1 medium Yellow Onio
3 cloves Garlic
1/4 cup All-Purpose Flour
4 cups Chicken Broth
2 cups Milk
1 cup Heavy Cream
4 cups Fresh Broccoli Florets
1 cup Carrots
3 cups Sharp Cheddar Cheese
1 teaspoon Salt
1/2 teaspoon Black Pepper
Pinch Nutmeg
Instructions
- Prep Your Veggies: First, finely dice your yellow onion. Mince your garlic cloves. Cut your fresh broccoli into small, bite-sized florets; smaller pieces cook faster and blend more seamlessly into the soup. Shred your carrots (a food processor makes quick work of this). Proper prep makes the cooking process smooth
- Melt Butter and Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and shimmering, add the diced onion. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Do not let the garlic brow
- Make the Roux: Sprinkle the 1/4 cup of all-purpose flour over the cooked onions and garlic. Stir continuously for 1-2 minutes, creating a thick paste known as a roux. This step cooks out the raw flour taste and acts as the soup's thickening agent. A well-made roux is key to a smooth Creamy Broccoli Cheddar Soup
- Whisk in Liquids Gradually: Slowly pour in the 4 cups of chicken broth, whisking constantly to prevent lumps. Continue whisking as you add the 2 cups of milk, then the 1 cup of heavy cream. Bring the mixture to a gentle simmer, still whisking occasionally. It will begin to thicken as it heats
- Add Vegetables: Once the soup base is simmering and slightly thickened, add the 4 cups of broccoli florets and 1 cup of shredded carrots. Stir well to combine. Reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes, or until the broccoli and carrots are tender. You want the vegetables cooked through but still retaining a little bite for texture in your Creamy Broccoli Cheddar Soup
- Stir in Cheese: Remove the pot from the heat. This is important to prevent the cheese from clumping or seizing. Gradually add the 3 cups of freshly grated sharp cheddar cheese, a handful at a time, stirring constantly until each addition is completely melted and smooth before adding more. This slow incorporation ensures a silky, luxurious texture for your Creamy Broccoli Cheddar Soup
- Season and Serve: Finally, stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed. You might want a little more salt or pepper depending on your preference and the saltiness of your broth. Serve your incredible Creamy Broccoli Cheddar Soup hot, perhaps with a sprinkle of extra cheddar or some croutons. Enjoy this comforting homemade Creamy Broccoli Cheddar Soup!
Notes
Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that can lead to a grainy texture.
Remove the pot from heat before gradually adding cheese, stirring continuously, to prevent clumping, seizing, or an oily texture.
Avoid overcooking broccoli to maintain its tender-crisp texture, vibrant color, and nutritional value.
The soup can be stored in the refrigerator for 3-4 days; reheat gently on the stovetop, whisking in extra milk or broth if needed to restore consistency.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend or cornstarch slurry.
For a vegetarian version, use vegetable broth instead of chicken broth.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450-500 kcal
- Sugar: 8-10g
- Sodium: 800-950mg
- Fat: 35-40g
- Saturated Fat: 20-25g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 18-22g
- Fiber: 3-4g
- Protein: 18-22g
- Cholesterol: 100-120mg