Cozy up with a bowl of the ultimate comfort food: a rich, velvety broccoli cheddar soup that tastes even better than the restaurant classic. This one-pot wonder is filled with tender broccoli florets and a hint of carrot, all swimming in a luxuriously smooth and cheesy broth. Ready in about 30 minutes, it’s the perfect answer to a chilly day or whenever you’re craving a simple, soul-warming meal.
Prep Time: 10 mins
Total Time: 30 mins (includes simmering time)
Servings: 6
Ingredients:
- 1/4 cup Unsalted Butter
- 1 medium Yellow Onion, finely chopped
- 1/4 cup All-Purpose Flour
- 2 cups Half-and-Half
- 2 cups Chicken or Vegetable Broth
- 1 large head Broccoli, chopped into small, bite-sized florets (about 4-5 cups)
- 1 large Carrot, peeled and finely shredded
- 8 oz Sharp Cheddar Cheese, freshly shredded
- 1/4 tsp Nutmeg
- Salt and Freshly Ground Black Pepper
Instructions:
- Sauté the Onion: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-6 minutes.
- Make the Roux: Sprinkle the flour over the softened onions and stir constantly for one minute. This cooks out the raw flour taste and will help thicken your soup.
- Build the Creamy Base: Slowly whisk in the half-and-half until smooth, then gradually whisk in the broth. Continue whisking to prevent any lumps from forming.
- Simmer the Veggies: Bring the mixture to a simmer, then reduce the heat to medium-low. Add the shredded carrots and chopped broccoli florets. Let the soup gently simmer for 15-20 minutes, or until the vegetables are tender.
- Melt in the Cheese: Reduce the heat to low. Add the shredded cheddar cheese a handful at a time, stirring until each addition is completely melted and smooth before adding the next. It’s important not to let the soup boil after adding the cheese, as this can cause it to become grainy.
- Season to Perfection: Stir in the nutmeg, then season with salt and pepper. Taste and adjust the seasonings as needed.
- Serve and Enjoy: Ladle the hot, creamy soup into bowls. Garnish with a little extra shredded cheddar and serve immediately with crusty bread or garlic bread for dipping.
Recipe Notes:
- The Secret to Smooth Soup: Always shred your own cheese! Pre-shredded cheeses contain anti-caking agents that can make your soup grainy. A block of sharp cheddar will melt into a perfectly velvety texture.
- Vegetable Size Matters: For a classic texture, chop your broccoli florets into small, bite-sized pieces so you get a bit of everything in each spoonful.
- Adjusting Thickness: If your soup is too thick, you can thin it with a little more broth. If it’s too thin, allow it to simmer gently for a few more minutes to reduce and thicken.
- For an Extra Creamy Texture: If you prefer a smoother soup, you can use an immersion blender to partially blend it before adding the cheese. Blend just a few pulses to keep some of the broccoli texture intact.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling or microwaving on high, which can cause the cheese to separate.
There you have it – an incredibly creamy, cheesy, and comforting broccoli cheddar soup that’s destined to become a family favorite. This simple, one-pot recipe proves that you can create restaurant-quality flavor right in your own kitchen. We hope you love every spoonful! Happy cooking!
Estimated Nutritional Information (per serving)
Calories: 400-450; Protein: 16g; Fat: 32g (Saturated Fat: 20g); Carbohydrates: 14g; Fiber: 3g; Sugar: 8g; Sodium: 750mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
