Description
A creamy, comforting Broccoli Cheddar Soup made with fresh broccoli, tender carrots, and sharp cheddar cheese simmered in a buttery roux base. Perfect for a cozy meal any day of the week.
Ingredients
Base
- 5 tablespoons butter, divided
- 1 small white onion, diced
- 2 cloves garlic, minced
Soup Mixture
- ¼ cup flour
- 2 cups milk
- 2 cups low-sodium chicken broth
Vegetables
- 2 cups chopped fresh broccoli or frozen broccoli florets
- 1 cup thinly sliced carrots
Cheese and Seasoning
- 1 ½ cups cheddar cheese, shredded
- 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 is translucent and fragrant, about 3-5 minutes.
- Make the roux: Stir in the flour and cook for about 1-2 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
- Add liquids and simmer: Gradually whisk in the milk and low-sodium chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 8-10 minutes.
- Add vegetables: Stir in the chopped broccoli and sliced carrots. Cover and cook for an additional 8-10 minutes, or until the vegetables are tender but still bright in color.
- Incorporate cheese: Reduce heat to low and stir in the shredded cheddar cheese, one handful at a time, until fully melted and smooth.
- Season and serve: Taste the soup and season with salt and pepper as desired. Stir well and serve hot for a comforting meal.
Notes
- Use low-sodium broth to control salt levels.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Fresh broccoli gives better texture and flavor but frozen works well in a pinch.
- For a thicker soup, reduce the broth slightly or increase flour to 1/3 cup.
- Leftovers store well in the refrigerator up to 3 days and reheat gently on the stovetop.
