Ah, broccoli cheddar soup—a classic cozy comfort food! Here’s a simple, creamy version you can make at home:
Ingredients (Serves 4-6)
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 4 cups fresh broccoli florets (or frozen)
- 2 large carrots, diced or shredded
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
- Optional: pinch of nutmeg for warmth
Instructions
- Sauté aromatics
- In a large pot, melt butter over medium heat.
- Add onion and cook until soft, ~3–4 minutes.
- Stir in garlic and cook 30 seconds until fragrant.
- Make the roux
- Sprinkle in the flour and whisk for 1–2 minutes to cook the raw taste out.
- Add liquids
- Slowly whisk in broth, then half-and-half or milk.
- Bring to a gentle simmer, stirring frequently until slightly thickened.
- Cook the vegetables
- Add broccoli and carrots.
- Simmer until broccoli is tender, about 10–15 minutes.
- Blend (optional)
- For a smoother texture, use an immersion blender to partially or fully purée the soup.
- Add cheese
- Remove from heat and stir in cheddar cheese until melted.
- Season with salt, pepper, and a pinch of nutmeg if using.
- Serve
- Ladle into bowls with extra cheese or a crusty bread on the side.
💡 Tips:
- For extra creaminess, replace some of the milk with cream.
- Use sharp cheddar for more flavor.
- You can roast broccoli first for a nuttier taste.
If you want, I can give you a shortcut version that uses frozen broccoli and melts the cheese right in—super quick for busy nights. Do you want me to do that?
