Description
This velvety, homemade Broccoli Cheddar Soup is a comfort food masterpiece that balances sharp, hand-grated cheddar cheese with fresh, tender broccoli florets. By utilizing a classic roux base and rich half-and-half, this soup achieves a decadent, restaurant-quality consistency right in your own kitchen. Free from processed fillers, it provides a superior flavor profile and texture that surpasses any cafeteria version, making it the perfect quick and cozy meal for any night of the week.
Ingredients
4 tablespoons unsalted butter
1 small yellow onion, diced
1 cup carrots, julienned
3 cups fresh broccoli florets, chopped
1/4 cup all-purpose flour
2 cups low-sodium vegetable broth
2 cups half-and-half
3 cups sharp cheddar cheese, freshly grated
1/4 teaspoon ground nutmeg
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the diced onions and cook until translucent.
Stir in the julienned carrots and cook for five minutes until softened.
Sprinkle the flour over the vegetables and stir constantly for two minutes to cook out the raw taste.
Slowly whisk in the vegetable broth to prevent lumps from forming.
Add the chopped broccoli florets and simmer for fifteen minutes or until tender.
Pour in the half-and-half and continue to heat through gently.
Stir in the freshly grated sharp cheddar cheese until fully melted and smooth.
Add the nutmeg and stir to combine before serving warm.
Notes
Always grate your own cheese from a block rather than using pre-shredded bags to ensure a perfectly smooth melt without anti-caking agents. If you prefer a smoother soup, you can use an immersion blender to partially puree the vegetables before adding the cheese.
- Prep Time: 15
- Cook Time: 30
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
