09/23/2026
🥦🧀 Broccoli Cheddar Soup 🧀🥦
Ingredients:
4 tablespoons unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
¼ cup all-purpose flour
3 cups chicken or vegetable broth
2 cups whole milk
1 cup heavy whipping cream
4 cups fresh broccoli florets, chopped
1 large carrot, peeled and shredded
2 cups sharp cheddar cheese, freshly shredded
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
Directions:
Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
Make the Roux: Sprinkle the flour over the onions and stir constantly for 1–2 minutes. This removes the raw flour taste and creates the base for the creamy soup.
Add the Liquids: Slowly whisk in the broth, followed by the milk and heavy cream. Continue whisking until smooth.
Add the Vegetables: Stir in the broccoli and shredded carrot. Season with salt, pepper, paprika, and garlic powder.
Simmer: Bring the soup to a gentle simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until the broccoli and carrots are tender. Avoid a hard boil.
Add the Cheddar: Reduce the heat to low. Gradually stir in the shredded cheddar cheese until completely melted and the soup is smooth and creamy.
Adjust the Texture: For a thicker soup, simmer for a few additional minutes. For a thinner consistency, stir in a little extra broth or milk.
Serve: Ladle the hot soup into bowls and garnish with extra shredded cheddar if desired. Serve with crusty bread, crackers, or toasted bread for dipping.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
🔥 Kcal: Approximately 425 kcal per serving | 🍽️ Servings: 6 servings
