This broccoli cheddar soup recipe delivers a creamy, rich, and comforting bowl of goodness. It is perfect for a chilly day and satisfies cravings for a hearty, cheesy soup.
Author:Amaya Sato
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon unsalted butter
1 cup chopped yellow onion (about 1 medium)
2 cloves garlic, minced
4 cups chicken broth or vegetable broth
4 cups chopped broccoli florets (about 1 pound)
1 carrot, peeled and finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup all-purpose flour
2 cups shredded sharp cheddar cheese
Instructions
Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken or vegetable broth. Add broccoli florets and grated carrot. Season with salt and pepper. Bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes, or until broccoli is tender.
While the vegetables cook, whisk together the milk, heavy cream, and flour in a medium bowl until smooth.
Once the vegetables are tender, slowly whisk the milk mixture into the soup. Bring the soup back to a gentle simmer, stirring constantly, until it thickens slightly, about 5-7 minutes.
Remove the pot from the heat. Stir in the shredded cheddar cheese until it is completely melted and smooth.
For a smoother soup, you can use an immersion blender to blend a portion of the soup, or carefully transfer about half of the soup to a regular blender (vent the lid) and blend until desired consistency, then return to the pot.
Serve hot and enjoy.
Notes
Adjust the thickness of the soup by adding more broth or milk if desired.
Freshly grated cheese melts more smoothly than pre-shredded cheese.