Creamy Broccoli Cheddar Soup Recipe
Ingredients:
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 3 cups fresh broccoli florets, chopped
- 2 medium carrots, peeled and grated
- 2 cups shredded sharp cheddar cheese
- 2 cups milk (whole or 2% recommended)
- Salt and pepper to taste
- 1/2 teaspoon nutmeg (optional, for added flavor)
Instructions:
- In a large pot, melt the butter over medium heat. Add chopped onions and minced garlic, sauté until softened.
- Sprinkle flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 2-3 minutes until the mixture is lightly golden.
- Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Allow the mixture to thicken.
- Add chopped broccoli and grated carrots to the pot. Simmer for about 10-15 minutes, or until the vegetables are tender.
- Using an immersion blender, carefully blend the soup to your desired consistency. Alternatively, transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
- Reduce heat to low, and gradually stir in the shredded cheddar cheese until fully melted.
- Pour in the milk and continue to stir until the soup is heated through. Season with salt, pepper, and nutmeg if desired.
- Taste and adjust seasoning as needed. Allow the soup to simmer for an additional 5-10 minutes to let the flavors meld.
- Serve hot, garnished with additional shredded cheddar cheese if desired.
Tips:
- For a creamier texture, use an immersion blender to blend the soup directly in the pot.
- Be cautious when blending hot liquids; allow them to cool slightly before blending in a traditional blender.
- Customize the soup by adding croutons, bacon bits, or a sprinkle of extra cheese on top.
Enjoy your delicious homemade Broccoli Cheddar Soup!
Broccoli Cheddar Soup
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesIngredients
Ingredients:
1/4 cup unsalted butter
1 yellow onion, finely chopped
4 cloves garlic, chopped
1/4 cup all-purpose flour
2 cups chicken broth
3 cups broccoli florets, chopped into bite-sized pieces (approximately 1/2 lb)
1 cup grated carrots (1-2 large carrots)
1/4 teaspoon paprika (adjust to taste)
1/4 teaspoon cayenne pepper or chili flakes (adjust to taste)
1/2 teaspoon dried mustard powder (adjust to taste)
2 cups half-and-half cream (or heavy cream for a richer version)
2-2½ cups freshly grated sharp cheddar cheese (white or yellow, 8-10 ounces)
Salt and black pepper to taste
Directions
- Instructions:
- Sauté Aromatics: In a large pot, melt the unsalted butter over medium heat. Add finely chopped yellow onion and garlic. Sauté until softened.
- Create Roux: Sprinkle all-purpose flour over the mixture. Stir to create a roux and cook until lightly golden.
- Add Broth: Gradually whisk in chicken broth, ensuring a smooth mixture without lumps. Allow it to thicken.
- Vegetables In: Incorporate chopped broccoli florets and grated carrots. Cook until vegetables are tender, approximately 10-15 minutes.
- Seasoning: Add paprika, cayenne pepper or chili flakes, and dried mustard powder. Adjust to taste.
- Creamy Base: Pour in half-and-half cream (or heavy cream for a richer version). Stir well.
- Cheesy Goodness: Gradually add freshly grated sharp cheddar cheese, stirring until fully melted and incorporated.
- Season to Perfection: Season with salt and black pepper to taste. Adjust seasoning as needed.
- Serve Hot: Ladle the soup into bowls and serve hot. Optionally, garnish with additional grated cheddar cheese.
- Tip: Customize your soup with croutons or a sprinkle of fresh herbs for added flavor and texture.
- Enjoy the comforting goodness of Creamy Broccoli Cheddar Soup!
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