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Broccoli Cheddar Soup Creamy

Broccoli Cheddar Soup Creamy

Rich and creamy broccoli cheddar soup made from scratch. Simple, wholesome, and perfect for cold weather comfort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4
Calories 370 kcal

Equipment

  • - Large soup pot
  • Whisk
  • - Immersion blender (optional)

Ingredients
  

  • **Base**
  • - 2 tbsp unsalted butter
  • - 1 small onion chopped
  • - 2 garlic cloves minced
  • - 1 carrot shredded
  • - ¼ cup flour
  • **Liquid & Seasoning**
  • - 2 cups vegetable broth
  • - 2 cups whole milk
  • - ½ tsp salt
  • - ¼ tsp pepper
  • - Pinch nutmeg optional
  • **Veggies & Cheese**
  • - 4 cups chopped broccoli
  • - 2 cups shredded sharp cheddar
  • - ¼ cup Parmesan optional
  • **Optional Toppings**
  • - Extra cheese
  • - Croutons
  • - Bacon bits
  • - Green onions

Instructions
 

  • Sauté onion, garlic, and carrot in butter for 4–5 mins.
  • Stir in flour. Cook 1–2 mins to form roux.
  • Slowly whisk in broth and milk. Add salt, pepper, nutmeg.
  • Stir in broccoli. Simmer 15–20 mins.
  • Remove from heat. Stir in cheese until melted.
  • Blend part of soup if desired. Serve hot with toppings.

Notes

- Use fresh shredded cheese for best melt
- Make it gluten-free with cornstarch
- Add cream for extra richness
Keyword broccoli cheddar soup creamy