Description
This creamy and comforting Broccoli Cheddar Soup combines tender broccoli and carrots in a rich, cheesy broth. Perfect for a cozy meal, the soup is made by sautéing vegetables, creating a roux for thickening, and blending in sharp cheddar cheese for a velvety finish.
Ingredients
Scale
Vegetables
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 cups chopped fresh broccoli or frozen broccoli florets
- 1 cup thinly sliced carrots
Dairy & Broth
- 5 tablespoons butter, divided
- 2 cups milk
- 2 cups low-sodium chicken broth
- 1 ½ cups cheddar cheese, shredded
Other
- ¼ cup all-purpose flour
- Salt and pepper, to taste
Instructions
- Sauté onion and garlic: In a large pot, melt 3 tablespoons of butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 4-5 minutes.
- Make the roux: Sprinkle the flour over the softened onion and garlic mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
- Add milk and broth: Gradually whisk in the milk and chicken broth to the roux, ensuring no lumps form. Increase the heat slightly and bring the mixture to a gentle simmer, stirring frequently until it thickens, about 5-7 minutes.
- Cook the vegetables: Add the chopped broccoli and thinly sliced carrots to the simmering soup. Cover and cook until the vegetables are tender, approximately 8-10 minutes.
- Incorporate cheese: Lower the heat to medium-low. Gradually stir in the shredded cheddar cheese and the remaining 2 tablespoons of butter until melted and fully incorporated, creating a smooth and creamy soup.
- Season and serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, garnished if desired.
Notes
- Use low-sodium chicken broth to control salt levels.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If using frozen broccoli, no need to thaw before adding.
- For a thicker soup, simmer a few minutes longer before adding cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
