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Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup
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This Creamy Broccoli Cheddar Soup recipe is a comforting, easy-to-make, and delicious meal perfect for busy weeknights. Its rich, velvety texture, sharp cheddar, and tender broccoli florets create a satisfying flavor profile that warms both body and soul. It's also versatile, great for sneaking in veggies for picky eaters, and makes fantastic leftovers.

Ingredients

Scale

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

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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.

Nutrition

Find it online: https://fabiloustaste.com/creamy-broccoli-cheddar-soup/