- To keep the soup vegetarian, substitute the chicken broth with vegetable broth.
- If you want a lighter version, use whole milk instead of half-and-half, but note the soup will be less creamy.
- For extra flavor, sauté a clove of minced garlic with the onions.
- This soup freezes well; reheat gently on the stove to maintain its creamy texture.
- Adjust the thickness by adding more broth if too thick, or simmer longer if too thin.
Flavorful Broccoli Cheddar Soup
This creamy broccoli cheddar soup combines wholesome veggies and sharp cheese for a comforting, nutrient-rich meal that’s quick and easy to make. It’s fiber-rich, moderately low in saturated fat, and adaptable to texture preferences, making it perfect for everyday cooking and meal prep.
Equipment
- 1 Dutch Oven
- 1 Whisk
- 1 Chef’s Knife
- 1 Grater
Ingredients
- 1/4 cup unsalted butter
- 1/2 medium onion finely chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken broth
- 1/2 pound fresh broccoli cut into small florets (about 3 cups)
- 1 cup julienned carrots store-bought matchstick carrots work well
- 1/8 teaspoon ground nutmeg optional, enhances flavor
- 8 ounces sharp cheddar cheese freshly grated (approximately 2 cups)
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the Aromatics: In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 4-5 minutes. This step develops a flavorful base for the soup.
- Create the Roux: Sprinkle the flour evenly over the softened onions. Stir constantly for 1-2 minutes, allowing the flour to cook and combine with the butter and onions. This mixture will thicken the soup and prevent a raw flour taste.
- Add the Liquids: Gradually whisk in the half-and-half and chicken broth, stirring continuously to create a smooth, lump-free mixture. Increase the heat to bring the soup to a gentle boil, then reduce it to medium.
- Cook the Vegetables: Add the broccoli florets and julienned carrots to the pot. Simmer the soup on medium-low heat for 20-25 minutes, or until the vegetables are tender but not mushy, stirring occasionally to prevent sticking.
- Season and Blend (Optional): Season the soup with salt and pepper according to your taste. For a creamier texture, transfer about one cup of the soup to a blender, puree it until smooth, and stir it back into the pot. This step is optional and can be skipped if you prefer a chunkier soup.
- Incorporate the Cheese and Final Touches: Reduce the heat to low. Gradually add the grated cheddar cheese, stirring constantly until fully melted and smooth. Be careful to keep the heat low to avoid the cheese becoming grainy. Stir in the nutmeg if using, which adds a subtle warmth to the flavor.