Description
This Creamy Broccoli Cheese Soup recipe is a comforting and delicious classic American soup made with fresh broccoli, sharp cheddar cheese, and a rich blend of milk and cream. Perfect for chilly days, this smooth and cheesy soup can be served on its own or in a bread bowl for a hearty meal.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded or finely diced
Cheese & Seasonings
- 2½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Prepare the base: In a large pot, melt butter over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the roux: Sprinkle in the all-purpose flour and stir constantly for 1–2 minutes. This will form a roux that thickens the soup, so be sure to keep stirring to avoid burning.
- Add liquids: Slowly whisk in the chicken or vegetable broth, making sure to blend it smoothly with the roux. Then add the whole milk and heavy cream, whisking continuously to create a uniform mixture free of lumps.
- Simmer with vegetables: Bring the mixture to a gentle simmer. Stir in the chopped broccoli florets and shredded carrot. Cook uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and cooked through.
- Melt the cheese: Reduce the heat to low. Gradually add the shredded sharp cheddar cheese in batches, stirring constantly until the cheese is fully melted and the soup is smooth and creamy.
- Season the soup: Season with salt, black pepper, and a pinch of nutmeg if using. Stir well to combine all flavors.
- Serve: Serve the soup hot with crusty bread or ladled into a bread bowl for a cozy and satisfying meal.
Notes
- For a smoother texture, use an immersion blender to puree part or all of the soup before adding the cheese.
- You may substitute half-and-half for the milk and cream for a lighter version.
- Use low-sodium broth to better control the salt level in your soup.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
