Description

Broccoli Cheddar Soup is a creamy, comforting classic that combines tender broccoli florets with sharp cheddar cheese in a rich, velvety broth. Perfect for chilly days, this hearty soup makes a satisfying lunch or light dinner.

Ingredients

Broccoli florets (fresh or frozen)
Sharp cheddar cheese (shredded)
Onion
Garlic
Carrots (optional)
Butter
All-purpose flour
Chicken or vegetable broth
Milk or heavy cream
Salt and pepper
Nutmeg (optional)

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Instructions

Prepare Vegetables: Chop broccoli into small florets. Dice onion and carrots.
Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion, garlic, and carrots; cook until softened.
Make Roux: Stir in flour and cook for 1-2 minutes to form a roux.
Add Liquids: Gradually whisk in broth and milk, stirring constantly to avoid lumps.
Cook Broccoli: Add broccoli florets and simmer until tender, about 15 minutes.
Blend (Optional): Partially blend soup with an immersion blender for a smoother texture, leaving some chunks.
Add Cheese: Stir in shredded cheddar until melted and smooth.
Season: Add salt, pepper, and a pinch of nutmeg to taste.
Serve: Ladle into bowls and enjoy warm.

Notes

For vegan version, use plant-based milk, broth, and vegan cheese.Add diced potatoes for extra creaminess.Spice it up with cayenne or smoked paprika.Try gouda, Monterey Jack, or cheese blends for different flavors.Use cornstarch slurry instead of flour for gluten-free thickening.