Description
A rich and creamy Broccoli Cheddar Soup made on the stovetop, featuring fresh broccoli, sharp cheddar cheese, and a smooth roux base. Perfectly seasoned and comforting, this vegetarian soup is ideal for a cozy meal.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables and Seasonings
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Cheese
- 2 cups sharp cheddar cheese, shredded
Instructions
- Sauté Onion and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes. Stir in the garlic and cook for 30 seconds more.
- Make Roux: Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux, which will thicken the soup.
- Add Liquids: Slowly pour in the vegetable broth while whisking to prevent lumps. Then add the milk and heavy cream, stirring until smooth.
- Simmer Soup: Bring the mixture to a gentle simmer. Stir in the chopped broccoli, shredded carrot, salt, pepper, and nutmeg. Cover and cook for 15–20 minutes, stirring occasionally, until the broccoli is tender.
- Incorporate Cheese: Reduce heat to low. Gradually stir in the shredded cheddar cheese a handful at a time until melted and smooth.
- Adjust and Serve: Taste and adjust seasoning as needed. Serve the soup warm for best flavor and texture.
Notes
- For a smoother texture, use an immersion blender to blend part or all of the soup before adding the cheese.
- Use freshly shredded cheddar cheese for the best melting and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
