Description
This creamy Broccoli Cheddar Soup is a comforting classic that blends tender broccoli, sweet carrots, and sharp cheddar cheese into a rich, velvety soup. Perfect for cozy dinners, it features a smooth roux base with sautéed onions and garlic, simmered to perfection and finished with melted cheese for a satisfying and flavorful meal.
Ingredients
Scale
Base Ingredients
- 5 tablespoons butter, divided
- 1 small white onion, diced
- 2 cloves garlic, minced
- ¼ cup flour
Liquids and Vegetables
- 2 cups milk
- 2 cups low-sodium chicken broth
- 2 cups chopped fresh broccoli or frozen broccoli florets
- 1 cup thinly sliced carrots
Cheese and Seasoning
- 1 ½ cups cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- Sauté onion and garlic: In a large pot over medium heat, melt 3 tablespoons of the butter. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 4-5 minutes.
- Make a roux and add liquids: Stir in the flour with the butter, onion, and garlic mixture until combined and cooked for about 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk and low-sodium chicken broth, continuing to stir until smooth.
- Simmer the soup: Bring the mixture to a gentle simmer, stirring frequently, and cook until it thickens slightly, about 8-10 minutes.
- Add vegetables and cook: Add the chopped broccoli and thinly sliced carrots to the pot. Continue simmering the soup until the vegetables are tender but still vibrant, approximately 8-12 minutes.
- Incorporate cheddar cheese: Reduce heat to low and stir in the shredded cheddar cheese until melted and fully combined, creating a creamy texture throughout the soup.
- Season to taste: Add salt and freshly ground black pepper to your preference. Stir well and adjust seasoning if necessary before serving hot.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Use sharp cheddar cheese for a more intense flavor.
- To make the soup thicker, cook longer after adding the flour or add more cheese.
- This soup can be blended partially for a creamier texture if desired.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
