Broccoli Cheddar Soup Recipe
This Broccoli Cheddar Soup recipe is a warm, hearty dish perfect for cozy nights or simple lunches. Combining fresh broccoli with sharp cheddar cheese and a creamy base, this soup offers a rich and flavorful experience with every spoonful. It's easy to prepare and pairs wonderfully with crusty bread or a light salad, making it an ideal choice for a quick and comforting meal. Ready in under 30 minutes, this soup is a surefire way to enjoy a homemade, restaurant-quality dish without the fuss.
Equipment
- Large pot or Dutch oven
- Whisk
- Blender or immersion blender
Ingredients
- 4 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 2 cups whole milk or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and softened.
- Sprinkle in the flour and whisk continuously to form a roux, cooking for about 1-2 minutes.
- Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring it to a simmer.
- Add the broccoli florets and cook until tender, about 8-10 minutes.
- Using an immersion blender, blend half of the soup until smooth, leaving some broccoli pieces for texture.
- Stir in the milk or cream and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy.
- Season with salt, pepper, and a pinch of nutmeg if using. Let the soup simmer for an additional 2-3 minutes.
- Serve hot with crusty bread and a sprinkle of extra cheese.
Notes
- For a lighter version, you can use low-fat milk instead of heavy cream.
- Adding a small amount of grated Parmesan can boost the cheesy flavor.
