Broccoli Cheddar Soup
Servings: 4 Servings
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 4 cups fresh broccoli florets
- 1 medium carrot grated
- 2 cups shredded sharp cheddar cheese
- ¼ to ½ heavy cream adjust to your preference
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- Pinch of ground nutmeg optional
Instructions
- Sauté Onion and Garlic: In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 1 minute.2 tablespoons unsalted butter, 1 small onion, 2 garlic cloves
- Make the Roux: Sprinkle in the flour and stir constantly for about 2 minutes until lightly golden.⅓ cup all-purpose flour
- Add the Liquids: Gradually whisk in the broth and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring often.2 cups low-sodium chicken, 2 cups whole milk
- Cook Broccoli and Carrot: Add the broccoli florets and carrot and simmer for 15-20 minutes, until tender.4 cups fresh broccoli florets, 1 medium carrot
- Add Cheese and Cream: Lower the heat to prevent curdling. Stir in the shredded cheddar cheese a handful at a time until melted. Gradually add ¼ to ½ cup of heavy cream, depending on your desired creaminess. Stir until fully incorporated.2 cups shredded sharp cheddar cheese, ¼ to ½ heavy cream
- Blend (Optional): For a smoother texture, use an immersion blender to purée some or all of the soup. This is how I make mine then I stir in 1 cup of blanched broccoli (taken out of the 4 cups listed) for extra texture.
- Season and Serve: Taste, and season with salt, pepper, and a pinch of nutmeg if desired. Ladle the soup into bowls and garnish with extra cheese or croutons.½ teaspoon salt, ¼ teaspoon ground black pepper, Pinch of ground nutmeg
Notes
- The calories listed are an approximation based on the ingredients and a serving size of 1 ¼ cups without toppings. Actual calories may vary.
- Recipe makes about 5 cups.
- You can use frozen broccoli, but it will be softer than fresh. Add it later during simmering to prevent it from breaking down too much.
- You can skip the nutmeg, heavy cream, or even the carrot if needed. The soup may taste slightly different but will still be delicious!
- I like to set aside about 1 cup of broccoli, blanch it, and stir it into the soup after it cooks for extra texture.
Nutrition Facts
Broccoli Cheddar Soup
Serving Size
1.25 cups
Amount per Serving
Calories
462
% Daily Value*
Fat
30
g
46
%
Saturated Fat
17
g
85
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
86
mg
29
%
Sodium
829
mg
35
%
Potassium
725
mg
21
%
Carbohydrates
27
g
9
%
Fiber
4
g
16
%
Sugar
10
g
11
%
Protein
24
g
48
%
Vitamin A
4056
IU
81
%
Vitamin C
85
mg
103
%
Calcium
615
mg
62
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
