Description
This creamy broccoli cheddar soup is the ultimate comfort in a bowl. Packed with tender broccoli, shredded carrots, and rich melted cheddar, it’s quick to make, budget-friendly, and irresistibly delicious.
Ingredients
Scale
- 4 cups broccoli florets, chopped
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup carrots, shredded or finely chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups chicken or vegetable broth
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Heat a large pot over medium heat and melt the butter. Add diced onions and cook until soft, then stir in garlic and sauté until fragrant.
- Whisk in the flour to form a roux and cook for 1–2 minutes, stirring constantly.
- Gradually whisk in the milk and heavy cream until smooth and thickened.
- Add the broth, then stir in broccoli and carrots. Simmer for 15–20 minutes until veggies are tender.
- Optional: blend half the soup with an immersion blender or regular blender, then return it to the pot for a creamy texture.
- Remove from heat, then stir in shredded cheddar until melted and smooth. Season with salt, pepper, and nutmeg if using.
- Serve hot with crusty bread or in a bread bowl for extra comfort.
Notes
- Use freshly grated cheese for best texture and flavor.
- Don’t boil after adding cheese to avoid curdling.
- Blend partially for a balanced creamy-chunky consistency.
- Great for freezing – add cheese after reheating for best results.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
Keywords: broccoli cheddar soup, creamy broccoli soup, homemade broccoli cheese soup, easy soup recipe, vegetarian soup