Ingredients
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free flour)
2 cups vegetable or chicken broth
2 cups whole milk or half-and-half
3 cups fresh broccoli florets, chopped
1 large carrot, shredded or finely chopped
2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
Optional: pinch of nutmeg or cayenne for warmth
Instructions
1. Melt butter in a large pot over medium heat. Add onion and sauté 3–4 minutes until soft.
2. Stir in garlic and cook for 30 seconds.
3. Sprinkle in flour and whisk constantly for 1–2 minutes to form a roux.
4. Slowly whisk in broth, then milk, until smooth.
5. Add broccoli and carrots. Simmer uncovered for 15–20 minutes, until tender.
6. Remove from heat. Use an immersion blender to blend partially for a creamy-chunky texture (optional).
7. Stir in shredded cheddar until melted. Season with salt, pepper, and optional nutmeg or cayenne.
8. Serve warm with crusty bread or in a bread bowl.
Notes
Use pre-cut broccoli and shredded cheese to save time.
Make it gluten-free by swapping flour with a GF blend.
Leftovers store in fridge for 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 75mg
Keywords: broccoli cheddar soup, cheesy soup, creamy broccoli soup