CREAMY BROCCOLI CHEDDAR SOUP
Indulge in the warmth and comfort of this Creamy Broccoli Cheddar Soup, a perfect blend of rich cheddar, tender broccoli, and a velvety smooth texture. It’s the ultimate bowl of cozy, guaranteed to warm both body and soul.
With the natural sweetness of carrots and the savory depth of sautéed onions and garlic, each spoonful is packed with flavor. The creamy consistency pairs beautifully with the sharp cheddar, creating a balance that’s both hearty and indulgent.
Ideal for chilly nights or as a comforting lunch, this recipe is simple to make yet deeply satisfying. Serve it hot, and don’t forget to add extra shredded cheese for that perfect finishing touch.
Creamy Broccoli Cheddar Soup: Ingredients Spotlight
Broccoli Florets
The star of this soup, providing a tender bite and subtle earthiness that balances the richness of the cream and cheese.
Cheddar Cheese
Sharp and flavorful, cheddar infuses the soup with its signature tang, creating a perfectly creamy texture and depth.
Onion & Garlic
Sautéed to perfection, these aromatic ingredients add a savory foundation, enhancing the overall flavor complexity.
Chicken Broth
The broth offers a savory base that complements the creamy richness, while binding the flavors together.
Heavy Cream
This indulgent addition ensures the soup’s silky, luxurious texture, rounding out the sharpness of the cheddar.
CREAMY BROCCOLI CHEDDAR SOUP
Ingredients
- Ingredients:
- 1/4 cup butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 3 cups broccoli florets cut into bite-sized pieces
- 1/2 cup grated carrots
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until they become soft and translucent. Stir in the minced garlic and continue cooking for an additional 2 minutes.
- Gradually incorporate the flour, cooking it for 2 to 3 minutes while stirring constantly. This step ensures the flour loses its raw taste and develops a smooth base.
- Slowly pour in the chicken broth and whole milk, stirring continuously to prevent any lumps from forming. Once the mixture is smooth, add the broccoli florets and grated carrots. Stir well, then cover and allow the soup to simmer on low heat for about 15 minutes or until the vegetables are tender.
- Add the heavy cream and shredded cheddar cheese to the pot, stirring until the cheese melts completely. Taste the soup and adjust the seasoning with salt and pepper as necessary. Let the soup cook for an additional 2 minutes to fully incorporate the flavors.
