Broccoli Cheese Soup Recipe

Introduction

This comforting Broccoli Cheese Soup is a creamy, cheesy delight perfect for cozy meals. Packed with fresh broccoli and sharp cheddar, it offers a rich flavor that’s simple to make and satisfying to eat.

Ingredients

• 1 tablespoon butter
• 1/2 medium onion, chopped
• 1/4 cup butter, melted
• 1/4 cup flour
• 2 cups half-and-half
• 2 cups chicken stock
• 1/2 pound broccoli, chopped
• 1 cup carrots, julienned
• 1/4 teaspoon nutmeg
• 8 oz sharp cheddar cheese, grated
• Salt and pepper to taste

Instructions

1. Step 1: Melt 1 tablespoon butter in a large pot over medium heat. Add the chopped onions and sauté until they are soft and translucent.
2. Step 2: In a separate pan, melt 1/4 cup butter. Whisk in the flour and cook for 2-3 minutes to form a roux, stirring constantly.
3. Step 3: Gradually whisk in the half-and-half until the mixture is smooth and thickened.
4. Step 4: Add the chicken stock to the roux mixture, whisking to combine evenly.
5. Step 5: Pour the sautéed onions, chopped broccoli, and julienned carrots into the large pot. Then pour the liquid roux mixture over the vegetables.
6. Step 6: Bring the soup to a simmer and cook for 20-25 minutes, until the vegetables are tender.
7. Step 7: Stir in the nutmeg and grated cheddar cheese until the cheese melts completely.
8. Step 8: Season with salt and pepper to taste. Serve the soup hot for the best flavor and texture.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable stock.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Use a mix of sharp and mild cheddar to balance the cheese flavor.
• For a creamier texture, blend part of the soup before adding the cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, thin it with a splash of milk or stock.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well. Just add it directly to the pot with the other vegetables and adjust the cooking time until tender.

How can I make this soup dairy-free?

Replace the half-and-half with coconut milk or a dairy-free cream alternative, and use a dairy-free cheese substitute to keep it creamy and flavorful.

Broccoli Cheese Soup Recipe

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★★★★★

4.6 from 57 reviews

This creamy Broccoli Cheese Soup combines tender broccoli and carrots in a rich, cheesy broth made from a smooth roux base with sharp cheddar cheese. Perfect for a comforting lunch or dinner, this soup is easy to prepare and full of cozy flavors.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 medium onion, chopped
• 1/2 pound broccoli, chopped
• 1 cup carrots, julienned

Liquids and Dairy

• 2 cups half-and-half
• 2 cups chicken stock
• 8 oz sharp cheddar cheese, grated

Fats and Thickeners

• 1 tablespoon butter
• 1/4 cup butter, melted
• 1/4 cup flour

Seasoning

• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions

1. Sauté Onions: Melt 1 tablespoon butter in a large pot over medium heat and sauté the chopped onions until they are soft and translucent, about 5 minutes.
2. Prepare Roux: In a separate pan, melt 1/4 cup butter and whisk in 1/4 cup flour. Cook this mixture for 2 to 3 minutes to form a roux, which will help thicken the soup.
3. Add Half-and-Half: Gradually whisk in 2 cups of half-and-half into the roux, stirring continuously until the mixture is smooth and well combined.
4. Add Chicken Stock: Pour in 2 cups of chicken stock to the roux and half-and-half mixture, whisking to combine thoroughly and create the soup base.
5. Combine Vegetables and Liquids: Add the sautéed onions along with the chopped broccoli and julienned carrots to the large pot. Then pour the liquid roux mixture over the vegetables.
6. Simmer Soup: Bring the soup to a gentle simmer and cook for 20 to 25 minutes, or until the broccoli and carrots are tender and cooked through.
7. Add Seasonings and Cheese: Stir in 1/4 teaspoon nutmeg and 8 ounces of grated sharp cheddar cheese until the cheese is melted and the soup is creamy.
8. Season to Taste: Add salt and pepper according to your preference, stir well, and serve the soup hot for the best flavor.

Notes

• For a vegetarian version, replace chicken stock with vegetable stock.
• You can blend the soup partially or fully for a smoother texture if preferred.
• Use sharp cheddar for a more intense cheese flavor, or mild cheddar for a creamier taste.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Adjust thickness by adding more stock if the soup is too thick, or letting it reduce longer if too thin.

Keywords: broccoli cheese soup, creamy broccoli soup, cheddar soup, vegetable soup, comfort food, easy soup recipe