Description
This creamy broccoli cheddar soup is rich, comforting, and perfect for chilly days.
Ingredients
Scale
- 4 cups chopped broccoli (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 1 cup heavy cream (optional)
- 2 to 3 cups sharp cheddar, freshly grated
- 1 large carrot, shredded
- Salt and pepper to taste
- Pinch of smoked paprika (optional)
Instructions
- In a big pot, melt the butter over medium heat. Add the onion and cook until soft, about 4 minutes. Stir in the garlic for 30 seconds.
- Stir in the flour and stir constantly for about 1 minute.
- Pour in the broth while stirring. Then add the milk and keep stirring until smooth.
- Add the broccoli and shredded carrot. Bring to a gentle simmer and cook for 10 to 15 minutes, until the broccoli is tender.
- Reduce the heat to low. Stir in the cream if using, then add the cheddar a handful at a time, stirring until it melts smoothly.
- Season with salt, pepper, and smoked paprika if desired.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a thicker soup, add more flour or less broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg