Description

This creamy Broccoli Cheese Soup combines tender broccoli florets and shredded carrots in a rich, cheesy base made with sharp cheddar cheese. The soup is thickened with a classic roux and simmered to perfection on the stovetop, making it a comforting and hearty meal ideal for cooler days or whenever you crave a warm, flavorful dish.

Ingredients

Soup Base

2 tablespoons unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium vegetable broth
2 cups whole milk

Vegetables and Seasonings

3 cups broccoli florets, chopped into small pieces
1 medium carrot, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)

Cheese

2 cups shredded sharp cheddar cheese

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Instructions

Sauté Onion: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent, releasing its sweetness.
Add Garlic: Stir in the minced garlic and cook for another 30 seconds, allowing the garlic to release its aroma without browning.
Make Roux: Sprinkle in the all-purpose flour and stir constantly for 1–2 minutes. This forms a roux that will thicken the soup and develop a subtle nutty flavor.
Add Liquids: Slowly whisk in the vegetable broth followed by the whole milk, stirring continuously until the mixture is smooth and lump-free.
Add Vegetables and Seasonings: Incorporate the chopped broccoli, shredded carrot, salt, black pepper, and nutmeg if using. Stir to combine all ingredients evenly.
Simmer: Bring the mixture to a gentle simmer over medium heat. Cook for 15–20 minutes until the broccoli becomes tender and flavors meld beautifully.
Incorporate Cheese: Reduce heat to low. Gradually add the shredded sharp cheddar cheese a handful at a time, stirring until it melts completely into a creamy consistency.
Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm for a comforting meal.

Notes

For a smoother texture, use an immersion blender to partially blend the soup before adding the cheese.
To make the soup richer, substitute half-and-half for the milk.
Use low-sodium vegetable broth to control the salt content.
Store leftovers in an airtight container in the refrigerator for up to 3 days.