Description
A comforting and creamy Broccoli Cheese Soup made with tender broccoli florets, shredded carrots, sharp cheddar cheese, and a flavorful blend of onion and garlic simmered in a smooth broth and milk base. This hearty soup is perfect for a cozy meal and can be customized to be vegetarian or gluten-free.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups whole milk or half-and-half
- 3 cups chopped broccoli florets
- 1 carrot, shredded or thinly sliced
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- Pinch of ground nutmeg (optional)
Instructions
- Sauté onions and garlic: In a large pot over medium heat, melt the butter. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds to release aroma.
- Make the roux: Sprinkle the flour over the onions and garlic, stirring continuously to form a paste. Cook this mixture for 1–2 minutes to eliminate the raw flour taste while thickening the base.
- Add liquids and simmer: Gradually whisk in the broth followed by the milk, stirring until smooth. Bring the mixture to a gentle simmer to allow it to thicken slightly.
- Cook the vegetables: Add the chopped broccoli florets and shredded carrot to the pot. Let them cook for 10–15 minutes until tender but still vibrant in color.
- Melt in cheese and season: Reduce the heat to low. Slowly stir in the shredded sharp cheddar cheese until it is completely melted and the soup is smooth. Season with salt, pepper, and an optional pinch of ground nutmeg for warmth.
- Blend if desired: For a smoother texture, use an immersion blender to blend part or all of the soup according to your preference. Alternatively, serve it chunky for more texture.
- Serve: Serve the warm soup immediately with crusty bread or crackers for a satisfying meal.
Notes
- Use freshly shredded cheddar cheese for better melting and flavor.
- Make this soup vegetarian by opting for vegetable broth instead of chicken broth.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Adding a pinch of nutmeg is optional but adds nice warmth and depth.
