Description
A creamy and comforting soup made with broccoli and cheese.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1/4 cup all-purpose flour
- 2 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups fresh broccoli florets, chopped
- 1 large carrot, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 3 cups shredded sharp cheddar cheese
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.
- Slowly whisk in the broth, milk, and heavy cream until smooth.
- Bring the mixture to a simmer.
- Add the broccoli florets, shredded carrot, garlic powder, and nutmeg. Season with salt and pepper.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the broccoli is tender.
- Remove from heat. Stir in the shredded cheddar cheese until melted and smooth.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- For a smoother soup, use an immersion blender to puree part of the soup before adding the cheese.
- You can use frozen broccoli florets instead of fresh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 95mg