Broccoli Cheese Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.sanacooks.com/broccoli-cheese-soup-recipe/
