Description
This Easy Broccoli Cheese Soup is a creamy, comforting dish perfect for a quick weeknight meal. Made with tender broccoli florets, shredded carrots, sharp cheddar cheese, and a velvety roux-based broth, this soup delivers rich flavor in just 30 minutes. The recipe uses simple ingredients and straightforward steps, making it ideal for home cooks seeking a hearty, warming soup with a cheesy twist.
Ingredients
Vegetables
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 cups small broccoli florets
- 1 cup shredded carrots
Liquids & Dairy
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups sharp cheddar cheese (shredded)
Others
- 2 tablespoons all-purpose flour
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Onions: In a dutch oven or large pot, heat the olive oil over medium heat. Add the diced onions and cook for 4-5 minutes until they become tender and translucent.
- Add Garlic and Make Roux: Stir in the minced garlic and butter. Once the butter is melted, sprinkle the flour over the mixture. Stir constantly for about one minute until the flour is fully incorporated to form a roux, which will help thicken the soup.
- Add Broth: Slowly pour in the chicken broth while stirring continuously to avoid lumps. Scrape the bottom of the pot gently to mix in any browned bits and fully combine with the roux.
- Cook Vegetables: Add the broccoli florets and shredded carrots to the pot. Bring the soup to a gentle boil, then reduce heat to low and simmer for 15 minutes, or until the broccoli is tender but still vibrant green.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Season with salt and black pepper to your preference.
- Combine and Melt Cheese: Stir the soup continuously until the cheese is completely melted and the soup has a smooth, creamy texture.
- Serve and Garnish: Ladle the soup into bowls, garnishing with extra shredded cheese and croutons if desired. Serve hot for the best flavor and comfort.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth.
- You can substitute sharp cheddar with mild cheddar or a cheese blend for a different flavor profile.
- To make the soup thicker, add a bit more flour when making the roux.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding a pinch of nutmeg enhances the cheese flavor subtly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
