Description
A creamy and comforting Broccoli Cheddar Soup loaded with tender broccoli, sweet carrots, and sharp cheddar cheese in a rich, velvety base.
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken or vegetable broth
- 3 cups fresh broccoli florets, chopped
- 1 cup shredded carrots
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 4–5 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture and whisk continuously for 1–2 minutes to create a roux.
- Slowly whisk in milk and broth, stirring until smooth and slightly thickened.
- Add chopped broccoli and shredded carrots. Bring to a gentle simmer and cook for 12–15 minutes until vegetables are tender.
- Reduce heat to low and stir in shredded cheddar cheese until fully melted and creamy.
- Season with salt, pepper, and paprika to taste.
- For a smoother soup, blend partially with an immersion blender if desired.
- Serve warm with crusty bread.
Notes
- Use freshly grated cheese for best melting results.
- For a thicker soup, add an extra tablespoon of flour.
- Substitute half-and-half for a richer texture.
- This soup stores well in the refrigerator for up to 4 days.
- Reheat gently over low heat to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American