Creamy Broccoli Cheese Soup
A comforting and nostalgic soup that blends tender broccoli with rich cheddar cheese, creating a warm and satisfying dish perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 cups fresh broccoli florets, chopped
- 1 medium onion, diced
- 2 medium carrots, shredded
- 3 tablespoons butter for sautéing
- 3 tablespoons all-purpose flour for thickening
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk (or half-and-half for creamier texture)
- 2 cups sharp cheddar cheese, shredded for flavor
- to taste salt and black pepper
- 1/4 teaspoon nutmeg (optional) for additional flavor
Instructions
Preparation
- Melt butter in a large pot over medium heat until foamy and fragrant.
- Add diced onions and shredded carrots; cook until softened and lightly golden.
- Stir in flour and cook for 1-2 minutes to eliminate the raw taste.
- Slowly whisk in chicken broth, ensuring a smooth consistency.
- Add milk gradually, stirring until the mixture is slightly thickened.
- Incorporate chopped broccoli and simmer until tender and vivid, about 15 minutes.
- For a smoother soup, use an immersion blender to puree part of the mixture if desired.
- Stir in shredded cheddar cheese allowing it to melt completely.
- Season with salt, pepper, and nutmeg to enhance flavors.
Serving
- Serve hot, garnished with extra cheese or croutons if desired.
Notes
For best results, always use fresh broccoli. You can customize the cheese according to your preferences; gouda or Monterey Jack can add a unique twist.