Description
Creamy homemade broccoli cheddar soup recipe Discover easy cooking tech tips for the best flavor texture Get the simple method now
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable broth
- 1 lb broccoli florets, chopped
- 1 large carrot, shredded
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a paste (a roux). Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the milk and vegetable broth, whisking continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer, and it will begin to thicken.
- Add the chopped broccoli and shredded carrot to the pot. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the broccoli is tender.
- Turn off the heat. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer a portion of the soup to a blender, blend, and then return it to the pot.
- Stir in the shredded cheddar cheese one handful at a time, letting each addition melt completely before adding the next. Season with paprika, salt, and pepper. Serve immediately.
Notes
A quick and creamy broccoli cheddar soup recipe, ready in 30 minutes. The ultimate cozy comfort food that’s both indulgent and wholesome.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 10 g
- Fat: 28 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 18 g