Description
This creamy and comforting Broccoli Cheese Soup recipe from Cooking Classy is a must-try for any soup lover. With a rich cheddar cheese base and hearty broccoli florets, this soup is perfect for a cozy night in or as a starter for a special meal.
Ingredients
Scale
For the soup:
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups chopped fresh broccoli florets
- 1 large carrot, peeled and shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 2 ½ cups shredded sharp cheddar cheese
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until soft.
- Stir in the garlic and cook for another 30 seconds.
- Sprinkle in the flour and whisk constantly for 1–2 minutes to create a roux. Slowly whisk in the chicken broth, followed by the milk and cream, whisking until smooth.
- Add the broccoli, shredded carrot, salt, pepper, and nutmeg.
- Bring the soup to a gentle simmer, reduce the heat to medium-low, and cover. Cook for 15–20 minutes or until the broccoli is tender.
- Remove from heat and stir in the shredded cheddar cheese a handful at a time until melted and smooth.
- For a smoother texture, use an immersion blender to blend part of the soup, or leave it chunky if preferred.
- Serve warm.
Notes
- For added flavor, use a mix of sharp and mild cheddar.
- You can substitute half-and-half for the cream if preferred.
- Leftovers reheat well and thicken slightly over time.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 75mg
