Best Broccoli Cheddar Soup Recipe
When I first stumbled upon broccoli cheddar soup, it was like stumbling upon an old friend. The kind that wraps you in a warm hug after a long day. It’s creamy, cheesy, and utterly comforting.
Equipment
- Large Pot
Ingredients
- 1/4 cup unsalted butter
- 1/2 medium onion finely chopped
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups half-and-half or light cream
- 1/2 lb broccoli about 3 cups, chopped into bite-sized florets
- 1 cup julienned carrots or pre-packaged matchstick carrots
- 1/8 teaspoon ground nutmeg optional, for a warming touch
- 8 ounces sharp cheddar cheese grated (about 2 cups)
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon garlic powder optional, for extra savory depth
Instructions
Step 1: Sauté the Aromatics
- In a large pot, melt the butter over medium heat. Add the chopped onion. Sauté until soft and translucent, about 5 minutes. The scent will fill your kitchen, and trust me, it’s delightful!
Step 2: Create the Base
- Next, sprinkle in the flour, stirring constantly for about 2 minutes. This creates a roux, which will act as a thickening agent for your soup.
Step 3: Add Broth and Half-and-Half
- Gradually whisk in the chicken broth, then add the half-and-half. Stir continuously to avoid lumps. You want this to combine beautifully, leading to a smooth base.
Step 4: Veggie Time!
- Add the broccoli florets and julienned carrots. Season with garlic powder, nutmeg, salt, and pepper. Let this simmer for about 15 minutes, just until the broccoli is tender but not mushy.
Step 5: Cheese, Please!
- Finally, stir in the grated cheddar. Watch it melt and transform the soup into a glorious creamy concoction. Taste and adjust seasoning as necessary—maybe a dash more salt?
Step 6: Serve and Enjoy!
- Once everything is combined, ladle it into bowls. You might want to top with a sprinkle of extra cheddar or a few croutons for style points. Dive in and enjoy the flavors.
Notes
Before you set the table, here are some tips to ensure your soup is the best it can be:
- Fresh Ingredients: Use fresh broccoli rather than frozen for better flavor and texture.
- Grate Your Cheese: Pre-grated cheese often has additives that can prevent it from melting smoothly. Grate your own for the best results.
- Adjust Thickness: If you prefer a thinner soup, add more broth or half-and-half. For thicker, let it simmer longer.
- Storage: Leftovers are fantastic, but be aware that the soup may thicken as it cools. Add a splash of broth when reheating.
- Mix, Don’t Match: While I recommend sharp cheddar, don’t hesitate to experiment with other cheeses like gouda or Monterey jack for different flavors.
Nutrition
Calories: 300kcalCarbohydrates: 22gProtein: 10gFat: 20gFiber: 3g
Tried this recipe?Let us know how it was!