Broccoli Cheddar Soup

Here’s a comforting, creamy Broccoli Cheddar Soup recipe—perfect for lunch, dinner, or cozying up on a chilly day.

Ingredients

• 4 tbsp butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken or vegetable broth
• 2 cups half-and-half or whole milk
• 4 cups fresh broccoli florets (about 1 large head)
• 1 large carrot, peeled and shredded or finely chopped
• 2 cups sharp cheddar cheese, shredded
• Salt and pepper, to taste
• Pinch of nutmeg (optional)

Instructions

1. Sauté aromatics:
   • In a large pot or Dutch oven, melt butter over medium heat.
   • Add onion and garlic; cook 3–4 minutes until softened and fragrant.
2. Make the roux:
   • Sprinkle flour over the onions and garlic, stirring constantly for 1–2 minutes. This helps thicken the soup.
3. Add liquids:
   • Gradually whisk in broth and half-and-half (or milk) until smooth.
   • Bring to a gentle simmer.
4. Cook the vegetables:
   • Add broccoli and carrots.
   • Simmer 10–15 minutes until broccoli is tender.
5. Blend (optional):
   • For a smoother texture, use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture.
6. Add cheese:
   • Lower heat to low and stir in shredded cheddar, one handful at a time, until melted.
   • Season with salt, pepper, and nutmeg.
7. Serve:
   • Ladle into bowls and enjoy with crusty bread or a sandwich.

Tips:

• Cheese: Use freshly shredded cheddar—pre-shredded cheese may not melt as smoothly.
• Make it lighter: Substitute half-and-half with milk or use low-fat cheese.
• Make ahead: Soup tastes even better the next day; just reheat gently and add a splash of milk if needed.

I can also give a crockpot version where the soup cooks low and slow—perfect for hands-off prep.

Do you want that version?