Description
This creamy Broccoli Cheddar Soup is a comforting and hearty dish perfect for chilly days. Featuring tender broccoli and sweet carrots in a rich, cheesy broth, this soup comes together easily on the stovetop and is sure to satisfy both kids and adults alike.
Ingredients
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
- 5 tablespoons butter, divided
- 2 cups milk
- 1 ½ cups cheddar cheese, shredded
Pantry
- ¼ cup flour
- 2 cups low-sodium chicken broth
- Salt and pepper, to taste
Instructions
- Sauté aromatics: In a large pot, melt 3 tablespoons of butter over medium heat. Add the diced white onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Make the roux and add liquids: Stir in the flour to the butter, onion, and garlic mixture, cooking for about 1-2 minutes to create a roux. Gradually whisk in the milk and low-sodium chicken broth, ensuring there are no lumps.
- Simmer until thickened: Bring the soup to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the soup thickens and coats the back of a spoon.
- Add vegetables and cook: Add the chopped broccoli and sliced carrots to the pot. Continue to simmer for an additional 10-12 minutes, or until the vegetables are tender but still retain a slight bite.
- Incorporate cheddar cheese: Reduce heat to low and stir in the shredded cheddar cheese until it fully melts into the soup, creating a creamy texture.
- Season and serve: Season the soup with salt and freshly ground black pepper to your preference. Serve hot with optional crusty bread or crackers.
Notes
- For a thicker soup, add a bit more flour when making the roux.
- Use sharp cheddar for a more intense cheese flavor.
- Substitute milk with half-and-half for a richer soup.
- This soup can be blended partially for a creamier texture, if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
