Description
This creamy and comforting broccoli cheese soup features tender broccoli florets, grated carrot, and a rich cheddar cheese base. It’s smooth, flavorful, and easy to make in under an hour — perfect as a main dish or hearty starter.
Ingredients
- 4 cups fresh broccoli florets, finely chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup carrot, finely grated
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and cook for 4–5 minutes until soft and translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onion mixture and stir continuously for 1–2 minutes to form a roux.
- Slowly whisk in the vegetable broth to avoid lumps.
- Add the milk and heavy cream, stir, and bring to a gentle simmer.
- Add chopped broccoli and grated carrot. Simmer for 15–20 minutes until vegetables are tender.
- Lower the heat and gradually stir in the cheddar cheese until melted and smooth.
- Season with salt, pepper, and nutmeg to taste.
- Blend part or all of the soup for a smoother texture, if desired. Serve hot.
Notes
- Use frozen broccoli if fresh is unavailable; thaw slightly before adding.
- For a lighter soup, substitute heavy cream with milk.
- Mix cheeses for a custom flavor blend—try mild cheddar or mozzarella.
- To thicken soup, simmer longer or add a flour-milk slurry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 7g
- Sodium: 690mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg
