Description
This Broccoli Cheddar Soup is a creamy and flavorful blend of fresh broccoli, sharp cheddar cheese, and aromatic vegetables. It’s perfect for a cozy lunch or dinner, especially when served with crusty bread.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 3 cups broccoli florets, chopped into bite-sized pieces
- 1 large carrot, peeled and grated
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg (optional)
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
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Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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Create Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes to cook off the raw flour taste.
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Add Liquids: Gradually whisk in the chicken broth until smooth, followed by the milk. Continue to whisk to ensure there are no lumps.
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Incorporate Vegetables: Add the chopped broccoli florets and grated carrot to the pot. Bring the mixture to a gentle simmer and cook until the vegetables are tender, about 15-20 minutes.
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Blend Soup (Optional): For a smoother consistency, use an immersion blender to puree the soup to your desired texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
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Add Cheese: Reduce the heat to low and gradually stir in the grated cheddar cheese until fully melted and the soup is creamy. Avoid boiling the soup after adding the cheese to prevent curdling.
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Season: Stir in the salt, black pepper, and a pinch of nutmeg, if using. Taste and adjust seasoning as needed.
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Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or chives, if desired. Serve warm with crusty bread on the side.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- To add a touch of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to maintain the soup’s creamy texture.