Description
A velvety smooth broccoli cheddar soup with tender broccoli florets in a rich, creamy cheese sauce. This classic comfort food features a perfect balance of sharp cheddar flavor and fresh vegetables, with just the right amount of thickness.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 lb fresh broccoli, florets and stems chopped (about 4 cups)
- 1 large carrot, grated
- 1/2 tsp dry mustard
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper (optional)
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 cup mild cheddar cheese, shredded
- Salt and black pepper to taste
- Optional garnish:
- Extra shredded cheese
- Crumbled bacon
- Chopped chives
Instructions
- Melt butter in large pot over medium heat. Add onions and cook until translucent (5 mins). Add garlic and cook 1 minute.
- Whisk in flour to create roux. Cook 2-3 minutes until golden, stirring constantly.
- Gradually whisk in broth, then milk and cream. Bring to simmer, stirring frequently.
- Add broccoli, carrot, dry mustard, nutmeg, and cayenne. Simmer 15-20 minutes until vegetables are tender.
- Use immersion blender to partially puree (leave some broccoli chunks).
- Reduce heat to low. Gradually add cheeses, stirring until completely melted.
- Season with salt and pepper. For thinner consistency, add more milk.
- Serve hot with optional garnishes. Best with crusty bread.
Notes
- Use block cheese and shred yourself for smoothest melting
- Broccoli stems add great texture – peel and chop finely
- For extra flavor, roast broccoli first at 400°F for 15 minutes
- Leftovers thicken when refrigerated – thin with milk when reheating
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 8g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 110mg