Description
A comforting and creamy Cheddar Broccoli Soup that is perfect for a cozy meal. This vegetarian soup is rich and flavorful, filled with tender broccoli florets, shredded carrots, and melted sharp cheddar cheese.
Ingredients
Scale
Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups fresh broccoli florets, chopped small
- 1 medium carrot, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard (optional)
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds. Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
- Slowly whisk in the broth, then add milk and heavy cream, whisking until smooth. Bring to a gentle simmer.
- Add chopped broccoli, shredded carrot, salt, pepper, and mustard if using. Simmer uncovered for 15–20 minutes until the broccoli is tender.
- Remove from heat and stir in cheddar cheese until melted and smooth. Use an immersion blender for a smoother texture if desired, or leave it chunky.
- Serve hot with crusty bread or croutons.
Notes
- For extra flavor, add a pinch of nutmeg or red pepper flakes.
- You can also use frozen broccoli—just thaw and drain before adding.
- Leftovers can be refrigerated for up to 4 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg
