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Broccoli Cheddar Soup

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This creamy broccoli cheddar soup is the ultimate comfort food—rich, cheesy, and packed with tender broccoli and carrots. Made with sharp cheddar and a velvety base of milk and cream, this cozy soup is easy to whip up at home and perfect for chilly nights.

Ingredients

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups fresh broccoli florets, chopped
  • 1 cup carrots, shredded or chopped
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable broth
  • 1 cup whole milk or half-and-half
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • Salt and pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Melt butter in a large pot over medium heat. Add onion and garlic; sauté until fragrant and soft, about 3-4 minutes.
  2. Whisk in flour to make a roux, cooking for 1–2 minutes until smooth and golden.
  3. Slowly pour in the broth while whisking continuously to prevent lumps.
  4. Add chopped broccoli and carrots. Simmer uncovered for 15–20 minutes, until vegetables are tender.
  5. Stir in milk and cream. Heat gently without boiling until warmed through.
  6. Remove from heat and stir in shredded cheddar cheese until melted and smooth.
  7. Season with salt, pepper, and a pinch of nutmeg if desired.
  8. Serve hot, optionally with crusty bread.

Notes

  • Vegetarian Option: Use vegetable broth instead of chicken broth.
  • Texture Tip: Blend partially for a smoother texture, or leave chunky for a rustic version.
  • Cheese Tip: Shred your own cheese for better melt and flavor.
  • Storage: Refrigerate in an airtight container for up to 4 days.
  • Freezing Tip: Texture may change after freezing; reheat slowly and whisk to re-emulsify.

Nutrition

Find it online: https://cookedbymaya.com/broccoli-cheddar-soup/