Description

This creamy broccoli cheddar soup is a comforting and hearty dish perfect for chilly days. Made with fresh broccoli florets, grated carrots, sharp cheddar cheese, and a touch of nutmeg, it offers a rich, velvety texture from a butter and flour roux combined with milk and broth. The soup is partially pureed for a perfect balance of smoothness and vegetable chunks, making it both flavorful and satisfying.

Ingredients

Scale

Base and Vegetables

4 tablespoons (60g) unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups (about 2 heads) broccoli florets, chopped
2 carrots, peeled and grated

Thickening and Liquids

1/4 cup (30g) all-purpose flour
2 cups (480ml) chicken or vegetable broth
2 cups (480ml) milk

Seasonings and Cheese

1/4 teaspoon nutmeg
Salt and freshly ground black pepper, to taste
2 cups (200g) sharp cheddar cheese, grated
1/2 cup (120ml) heavy cream (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, then sauté until the onion is softened and translucent, about 5 minutes.
Create Roux: Sprinkle the flour over the cooked onion and garlic mixture. Stir constantly for 1 minute to cook the flour, which will help thicken the soup.
Add Liquids: Gradually whisk in the chicken or vegetable broth and milk, stirring continuously to prevent lumps and ensure a smooth mixture.
Simmer Vegetables: Add the chopped broccoli, grated carrots, nutmeg, salt, and freshly ground black pepper. Bring the soup to a simmer and cook until the vegetables are tender, approximately 15 to 20 minutes.
Puree Soup: Use an immersion blender to partially puree the soup directly in the pot, leaving some vegetable chunks for texture. Alternatively, transfer half the soup to a blender, puree until smooth, and then return it to the pot.
Add Cheese and Cream: Stir in the grated sharp cheddar cheese until it melts completely. If desired, add the heavy cream for extra richness, and adjust seasoning as needed.
Serve: Serve the soup hot, optionally garnished with extra cheese and chopped chives for added flavor and presentation.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
Heavy cream is optional; omit it to reduce calories and fat.
Using an immersion blender allows you to control the texture by leaving some chunks of vegetables for added mouthfeel.
This soup can be made ahead and reheated; add extra milk or broth if it thickens too much upon standing.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.