Description
A creamy and cozy Broccoli Cheddar Soup that’s easy to make, perfect for cold weather, and reheats well for lunch.
Ingredients
For the Soup Base
- 2 tablespoons butter (for cooking)
- 1 medium onion, chopped (for base flavor)
- 1 medium carrot, chopped (adds sweetness)
- 2 cloves garlic, minced (for flavor)
- 1 cup low-sodium chicken or vegetable broth (for the soup base)
- 1 cup milk (for creaminess)
- 1/4 cup cream (for creaminess)
- 4 cups fresh broccoli florets (chopped into smaller pieces)
- 1 teaspoon mustard powder (for flavor)
- 1/4 teaspoon paprika (for flavor)
For Thickening
- 2 tablespoons flour (for roux)
For Cheese
- 2 cups sharp cheddar cheese, grated (grated from block for smooth melting)
Instructions
Preparation
- Melt the butter in a pot over medium heat.
- Add chopped onion and carrot, season with a pinch of salt, and cook until sweet and tender.
- Stir in minced garlic and cook for an additional 30 seconds.
- Sprinkle flour over the vegetables, cook for 1 minute stirring constantly.
Cooking the Soup
- Slowly whisk in the broth to avoid lumps, then add the milk.
- Bring the mixture to a gentle simmer.
- Add the chopped broccoli and simmer until just tender.
Finishing Touches
- Turn off the heat and gradually stir in the cheese, a handful at a time, until melted and smooth.
- Finish with a splash of cream, mustard powder, paprika, salt, and pepper. Taste and adjust seasoning as necessary.
Notes
For a creamier soup, warm the dairy before adding. To enhance the flavors, add a splash of lemon juice at the end. Store in airtight containers for up to 4 days. Reheat gently without boiling and add a splash of milk if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American