Broccoli Cheese Soup
This creamy broccoli cheese soup is packed with cheddar flavor and comforting goodness. Perfect for busy weeknights or meal prep, it comes together in just 30 minutes.
Equipment
- - Dutch oven or large soup pot
- Whisk
- - Immersion blender or potato masher (optional)
Ingredients
- - 6 tablespoons unsalted butter
- - 1 cup yellow onion chopped
- - ½ cup celery minced
- - ¼ cup all-purpose flour
- - 2 cups chicken broth or vegetable broth
- - 1 teaspoon kosher salt
- - ½ teaspoon coarse ground black pepper
- - 6 cups broccoli chopped into small florets
- - 1 cup grated carrots about 2 medium carrots
- - 2 cups whole milk or half-and-half
- - 3 cups sharp cheddar cheese shredded from a block
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery; sauté 4–5 minutes until translucent.
- Whisk in the flour and cook for 1 minute to form a roux.
- Slowly add chicken broth while whisking to avoid lumps. Stir in salt and pepper.
- Add broccoli and carrots. Cover and simmer over low heat for 10 minutes.
- Stir in milk, keeping the heat low.
- Gradually add cheddar cheese, stirring gently until melted and smooth.
- Adjust consistency as desired using a blender or potato masher.
- Serve hot with toppings of choice.
Notes
- For a vegetarian version, substitute vegetable broth.
- Shred cheese from a block for smoother melting.
- Do not boil after adding milk or cheese.
- Shred cheese from a block for smoother melting.
- Do not boil after adding milk or cheese.