Description
This creamy broccoli cheddar soup is a comforting and easy-to-make American classic, perfect for chilly days. It features tender broccoli and grated carrot in a smooth, cheesy broth made with a roux base, whole milk, and sharp cheddar cheese. This vegetarian soup offers velvety texture with just enough chunky vegetable bits for satisfying bites, ideal served with crusty bread or in a bread bowl.
Ingredients
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, grated or julienned
- 1 small onion, diced
- 2 cloves garlic, minced
Dairy & Liquid Ingredients
- 2 tablespoons butter
- 2 cups whole milk or half-and-half
- 2 cups vegetable or chicken broth
- 2 cups shredded sharp cheddar cheese
Pantry & Seasonings
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Prepare aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Create roux: Stir in the all-purpose flour and cook for 1–2 minutes, stirring constantly, to form a light roux that will thicken the soup.
- Add liquids: Slowly whisk in the vegetable or chicken broth, followed by the milk or half-and-half. Stir continuously until the mixture is smooth. Bring it to a gentle simmer, being careful not to boil.
- Cook vegetables: Add the chopped broccoli, grated carrot, salt, pepper, and optional nutmeg to the pot. Simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and cooked through.
- Blend soup: Use an immersion blender to partially blend the soup directly in the pot, leaving some vegetable chunks for texture. Alternatively, carefully transfer half of the soup to a blender and pulse a few times, then return it to the pot.
- Add cheese: Reduce heat to low and gradually stir in the shredded sharp cheddar cheese, adding a handful at a time until fully melted and the soup is smooth and creamy.
- Adjust and serve: Taste the soup and adjust the seasoning if necessary. Serve warm, optionally with crusty bread or in a bread bowl for a comforting meal.
Notes
- For a lighter version, use 2% milk and reduce the amount of cheese slightly.
- This soup freezes well without the cheese; add cheese after reheating for best texture and flavor.
- Using sharp cheddar gives the soup a richer flavor, but feel free to experiment with mild cheddar or a blend.
- To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
