Description
This rich and creamy Broccoli Cheddar Soup is a classic comfort food featuring tender broccoli florets enveloped in a velvety cheese sauce made with sharp cheddar. Easy to make on the stovetop, it’s perfect for warming up on chilly days or serving as a hearty starter.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 cup onion, chopped
- 1 cup carrots, grated
Thickening & Liquids
- 2 tablespoons flour
- 3 cups chicken or vegetable broth
- 2 cups milk or half-and-half
Main Vegetables & Cheese
- 3 cups broccoli florets, chopped
- 2 cups sharp cheddar cheese, shredded
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and grated carrots, cooking until they become soft and translucent, about 5-7 minutes, which develops the flavorful base of the soup.
- Add Flour: Sprinkle the flour over the softened vegetables, stirring constantly. Cook for about 1 minute to remove the raw flour taste and create a roux that will help thicken the soup.
- Incorporate Liquids: Slowly whisk in the chicken or vegetable broth followed by the milk or half-and-half. Bring the mixture to a simmer, stirring frequently until it thickens slightly, about 5-8 minutes.
- Cook Broccoli: Add the chopped broccoli florets to the simmering soup. Continue to cook until the broccoli is tender but still retains some texture, approximately 6-8 minutes.
- Finish with Cheese: Lower the heat to low and stir in the shredded sharp cheddar cheese until it melts smoothly into the soup, creating a creamy texture without lumps.
- Season and Serve: Taste the soup and season with salt and pepper to your preference. Serve hot, optionally accompanied by crusty bread or a side salad.
Notes
- Use freshly shredded sharp cheddar cheese for best melting quality and texture.
- For a thicker soup, increase the flour by 1 tablespoon or reduce the liquid slightly.
- Substitute half-and-half with whole milk for a lighter version or heavy cream for extra richness.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
