Description
A creamy, comforting soup made with fresh broccoli, sharp cheddar cheese, and a rich, velvety base — perfect for a cozy lunch or dinner.
Ingredients
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets (about 1 large head)
- 1 cup grated carrots
- 3 cups low-sodium chicken or vegetable broth
- 2 cups half-and-half or whole milk
- ¼ cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Pinch of nutmeg (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook for another 1 minute.
- Whisk in flour and cook for 1–2 minutes, stirring constantly, to create a roux.
- Gradually pour in the broth while whisking to prevent lumps. Add half-and-half or milk and stir until smooth.
- Add chopped broccoli, carrots, salt, pepper, and paprika. Simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender.
- Use an immersion blender to blend part of the soup (or transfer half to a blender) to achieve a creamy but slightly chunky texture.
- Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth. Do not boil after adding cheese.
- Taste and adjust seasoning, adding nutmeg if desired. Serve warm.
Notes
- Use sharp or extra-sharp cheddar for the best flavor.
- For a thicker soup, simmer longer or add more cheese.
- Vegetable broth can be used for a vegetarian version.
- This soup pairs perfectly with crusty bread or a bread bowl.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American