Description
This creamy Broccoli Cheese Soup is a comforting and flavorful dish, perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a rich blend of cream and milk, it offers a delightful balance of cheesy goodness and wholesome vegetables. Easy to prepare on the stovetop, this soup is ideal for lunch or dinner and can be customized for a chunkier or smoother texture based on your preference.
Ingredients
Scale
Fats and Oils
- 2 tablespoons butter
- 1 tablespoon olive oil
Vegetables
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, grated or finely chopped
Liquids
- 2 cups vegetable or chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Dairy and Cheese
- 2 cups shredded sharp cheddar cheese
Dry Ingredients and Seasonings
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make Roux and Add Liquids: Whisk in the all-purpose flour and cook the mixture for 1–2 minutes to form a roux, which will help thicken the soup. Slowly pour in the broth while continuously whisking to avoid lumps, then add the whole milk and heavy cream, stirring to combine fully.
- Cook Vegetables: Add the chopped broccoli florets and grated carrot to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes until the broccoli and carrots are tender.
- Add Cheese and Season: Turn off the heat and gradually stir in the shredded sharp cheddar cheese, adding it a handful at a time to allow it to melt smoothly into the soup. Season with salt, black pepper, and the optional ground nutmeg to taste.
- Blend and Serve: Use an immersion blender to lightly blend the soup for a creamier texture, or leave it chunky if preferred. Serve the soup warm for the best flavor and comfort.
Notes
- For extra depth of flavor, add a splash of Dijon mustard or a pinch of cayenne pepper to spice it up slightly.
- Use freshly grated sharp cheddar cheese for the smoothest melting and richest taste.
- This soup stores well in the refrigerator for 3–4 days and reheats beautifully on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 7g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
