Description
A simple recipe for rich and creamy broccoli cheddar soup.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1 pound fresh broccoli florets
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute more.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in broth until smooth.
- Stir in milk and bring the mixture to a simmer.
- Add broccoli florets. Cook until broccoli is tender, about 10 minutes.
- Reduce heat to low. Stir in shredded cheese until melted and the soup is smooth. Do not boil after adding cheese.
- Season with salt and pepper.
Notes
- For a thicker soup, simmer uncovered for a few extra minutes before adding the cheese.
- Use freshly shredded cheese for the best melting quality.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 4
- Protein: 18
- Cholesterol: 55
Keywords: broccoli cheddar soup, creamy soup, cheese soup, vegetable soup, quick soup