Description
This Creamy Broccoli Cheddar Soup is a comforting and delicious homemade recipe, featuring tender broccoli, sharp cheddar cheese, and a rich, velvety texture. Perfect for a cozy meal, this American classic is easy to prepare on the stovetop and versatile enough for a lighter or richer version depending on your preference.
Ingredients
Scale
Base Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquid Ingredients
- 2 cups low-sodium chicken broth or vegetable broth
- 2 cups whole milk
- 2 cups heavy cream (or use all milk for a lighter version)
Vegetables & Seasonings
- 4 cups broccoli florets, chopped small
- 1 large carrot, shredded or julienned
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Cheese
- 2 cups sharp cheddar cheese, freshly shredded
- Extra shredded cheddar for topping (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Make Roux and Add Liquids: Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux. Slowly whisk in the chicken or vegetable broth, followed by the whole milk and heavy cream. Bring the mixture to a simmer, whisking frequently until smooth and slightly thickened, about 5–7 minutes.
- Add Vegetables and Season: Stir in the chopped broccoli florets, shredded carrot, salt, pepper, and optional ground nutmeg. Allow the soup to simmer gently for 10–15 minutes until the broccoli is tender but still vibrant.
- Incorporate Cheese: Remove the pot from heat and gradually stir in the shredded sharp cheddar cheese, a handful at a time, mixing well until the cheese is fully melted and the soup turns creamy.
- Serve: Serve the soup warm, topped with extra shredded cheddar cheese if desired. Accompany with crusty bread for a hearty meal.
Notes
- For a smoother texture, blend part or all of the soup using an immersion blender.
- Use freshly grated cheddar cheese for the best melting quality and flavor; pre-shredded cheese may result in a grainy texture.
- To make a lighter version, substitute heavy cream with all milk.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 90mg
