Description
A deliciously creamy soup packed with broccoli and cheddar cheese, perfect for a comforting meal.
Ingredients
Scale
- 1/4 cup butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded carrots
- 3 cups broccoli florets, chopped
- 2 1/2 cups sharp cheddar cheese, freshly shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until translucent. Add garlic and cook for another 30 seconds.
- Stir in the flour and cook, stirring constantly, for 1–2 minutes to create a roux. Do not let it brown.
- Gradually whisk in the vegetable broth, followed by the milk and heavy cream. Bring to a gentle simmer.
- Add the shredded carrots and chopped broccoli. Simmer for 15–20 minutes, until vegetables are tender.
- Optional: Blend half the soup with an immersion blender for a smoother texture.
- Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste. Serve hot with optional toppings like extra cheese or croutons.
Notes
- For a thicker soup, blend more of the mixture.
- Feel free to add other vegetables like cauliflower or potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg