Best Broccoli Cheddar Soup
A rich and creamy broccoli cheddar soup that's perfect for chilly days. This easy-to-make recipe is loaded with fresh broccoli and sharp cheddar cheese, delivering comfort in every spoonful.
Equipment
- Large pot
- Whisk
- Sharp knife
- Cutting board
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 1 large head of broccoli cut into small florets, stems peeled and chopped
- 2 carrots carrots peeled and finely chopped
- 2 cups sharp cheddar cheese shredded
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- salt and pepper salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
- Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
- Gradually whisk in the broth and milk, ensuring no lumps form. Bring the mixture to a simmer and let it thicken, about 5-7 minutes.
- Add the broccoli and carrots to the pot. Simmer until the vegetables are tender, about 15-20 minutes.
- Reduce the heat to low and stir in the cheddar cheese until melted and smooth. Season with paprika, nutmeg, salt, and pepper.
- Serve hot, garnished with additional shredded cheese if desired.
Notes
Chef's Tips:
• For a smoother texture, blend half the soup and return it to the pot.
• Avoid boiling the soup after adding the cheese to prevent separation.
• Serve with crusty bread or a salad for a complete meal.
Food Safety:
• Ensure the soup reaches a simmer to kill any bacteria from the raw vegetables.
• Store leftovers in the refrigerator within 2 hours of cooking.