Broccoli Cheddar Soup
A creamy, comforting soup featuring tender broccoli florets and sharp cheddar cheese in a rich, velvety base. Perfect for weeknight dinners and family gatherings.
Equipment
- 1 Large heavy-bottomed pot or Dutch oven
- 1 Sharp chef's knife
- 1 Cutting board
- 1 Wooden spoon or silicone spatula
- 1 Box grater or food processor for shredding cheese
- 1 Measuring cups and spoons
- 1 Ladle for serving
Ingredients
- 4 cups Fresh broccoli florets cut into bite-sized pieces
- 3 cups Sharp cheddar cheese shredded from a block
- 1/4 cup Unsalted butter
- 1 medium Yellow onion diced
- 2 medium Carrots peeled and diced
- 3 cloves Garlic minced
- 1/4 cup All-purpose flour
- 4 cups Chicken broth or vegetable broth
- 2 cups Half-and-half or whole milk
- 1 teaspoon Salt adjust to taste
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Paprika
Instructions
- Wash your broccoli thoroughly and cut the florets into small, bite-sized pieces. Peel and dice the carrots into small cubes. Mince the garlic and dice the onion finely.
- Melt the butter in your large pot over medium heat. Add the diced onion and carrots, cooking until the onion becomes translucent and fragrant, about five minutes.
- Add the minced garlic and stir for about thirty seconds until you smell its aroma. Be careful not to burn the garlic.
- Sprinkle the flour over the vegetable mixture and stir constantly for two minutes. This creates a roux that will thicken your soup and removes the raw flour taste.
- Slowly pour in the chicken broth while whisking to prevent lumps from forming. The mixture will thicken as you stir.
- Add the broccoli florets to the pot and bring everything to a gentle boil. Reduce the heat and let it simmer until the broccoli becomes tender, about fifteen minutes.
- Pour in the half-and-half and stir well. Add your salt, black pepper, nutmeg, and paprika. Taste and adjust the seasonings to your preference.
- Reduce the heat to low. Gradually add the shredded cheddar cheese in small handfuls, stirring after each addition until the cheese melts completely. This prevents the cheese from clumping.
- Continue stirring until the soup reaches your desired consistency. If the soup seems too thick, add more broth or half-and-half. If it's too thin, simmer a bit longer.
- Remove the pot from heat and let the soup rest for five minutes before serving. This allows the flavors to settle and the soup to thicken slightly.
Notes
Shred cheese from a block for the smoothest texture. Add cheese off heat to prevent clumping. Store leftovers in airtight containers for up to four days. Soup can be frozen for up to three months, though texture may change slightly.