Description
A creamy, velvety broccoli cheddar soup packed with carrots, garlic, and real cheddar cheese, made in one pot and ready in just 30 minutes.
Ingredients
Scale
- 4 tablespoons butter
- 1/2 medium onion, chopped
- 2–3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken or vegetable stock
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika or ground nutmeg (optional)
- 3 cups broccoli florets, cut into small pieces
- 1 large carrot, grated or finely chopped
- 2 cups half-and-half (or milk or cream)
- 8 ounces cheddar cheese, freshly grated
Instructions
- Melt butter in a large pot or Dutch oven over medium-high heat, then add the onion and cook until softened and lightly golden.
- Add the garlic and cook briefly until fragrant.
- Whisk in the flour and cook for 1 to 2 minutes until lightly golden.
- Slowly pour in the stock, then add broccoli, carrots, salt, pepper, and paprika or nutmeg.
- Bring to a gentle boil, reduce heat, and simmer until vegetables are tender.
- Lower the heat and stir in the half-and-half and grated cheddar cheese until smooth and creamy.
- Taste and adjust seasoning, then serve hot.
Notes
- Use vegetable stock to keep the soup fully vegetarian.
- Reheat gently over low heat and stir often to maintain a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 90 mg