Broccoli Cheddar Soup
This broccoli cheddar soup is a classic stovetop recipe made with tender broccoli, shredded carrots, onion, and a creamy cheddar cheese base.
Ingredients
- ¼ cup butter
- ½ cup onion, diced
- 1 cup carrot, shredded
- ½ cup flour
- 2 cups chicken broth
- 3 cups broccoli florets, chopped
- 1 cup milk
- 1 cup heavy whipping cream
- 2 cups mild cheddar cheese, shredded
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and shredded carrot and cook for 4–5 minutes, stirring occasionally, until the onion is soft and translucent.
- Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to form a roux. The mixture should look thick and lightly bubbly but not browned.
- Slowly pour in the chicken broth while whisking or stirring to prevent lumps. Bring the soup to a gentle simmer.
- Add the chopped broccoli, reduce the heat to medium-low, and let the soup simmer uncovered for 20–25 minutes, or until the broccoli is tender.
- Stir in the milk and heavy cream. Keep the heat low and cook for 5 minutes, stirring occasionally.
- Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth. Do not let the soup boil.
- Taste and adjust seasoning with salt and pepper if needed. Serve warm.
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Nutrition
Notes
- Keep the heat low when adding cheese: High heat can cause the cheese to become grainy or separate.
- Shred your own cheese if possible: Pre-shredded cheese often contains anti-caking agents that don’t melt as smoothly.
- Simmer, don’t boil: A gentle simmer helps the broccoli soften without breaking down too much.
- Adjust thickness as needed: If the soup is too thick, add a splash of broth or milk; if too thin, let it simmer a bit longer.
- Serving suggestions: Serve with Einkorn Biscuits or pair with Arugula Fig Salad for a cozy, complete dinner.
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