Description
This Broccoli Cheddar Soup is the ultimate comfort food—creamy, cheesy, and loaded with tender broccoli, carrots, and onions in a silky cheddar base. Perfect for chilly nights, this quick and easy soup is ready in under 40 minutes and pairs beautifully with bread, salad, or even a bread bowl for an extra cozy touch.
Ingredients
-
4 cups broccoli florets, chopped (fresh or frozen)
-
1 medium yellow onion, finely diced
-
2 medium carrots, peeled and shredded
-
2 cloves garlic, minced
-
4 tbsp unsalted butter
-
¼ cup all-purpose flour
-
4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
-
2 cups whole milk
-
2 cups sharp cheddar cheese, shredded
-
½ tsp salt
-
¼ tsp black pepper
-
Pinch of nutmeg (optional)
Instructions
-
Prep vegetables: Chop broccoli, dice onion, and shred carrots.
-
Sauté aromatics: Melt butter in a large pot over medium heat. Add onion, carrot, and garlic. Cook for 5 minutes until softened.
-
Make roux: Sprinkle flour over veggies, stirring constantly for 2 minutes until pasty.
-
Add liquids: Slowly whisk in chicken broth and milk. Cook until slightly thickened.
-
Cook broccoli: Add broccoli florets and simmer 10–12 minutes until tender but still green.
-
Add cheese: Lower heat and stir in cheddar gradually until smooth and melted.
-
Season: Add salt, pepper, and nutmeg (if using). Adjust seasoning as needed.
-
Serve hot: Ladle into bowls with crusty bread, crackers, or bread bowls.
Notes
Grate your own cheese for smoother melting—pre-shredded may turn grainy.
For a thicker soup, simmer uncovered a bit longer.
Swap chicken broth for veggie broth to make vegetarian.
Add a splash of cream for extra richness.
Leftovers reheat best on the stove over medium-low heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American