Creamy Broccoli Cheddar Soup for Cozy Nights
This comforting soup combines fresh broccoli with rich cheddar cheese, creating a delightful experience in every spoonful.
Equipment
- Large Pot
- Immersion Blender
- Mixing Bowl
Ingredients
Ingredients
- 4 cups Fresh Broccoli Florets Chopped into bite-sized pieces.
- 2 cups Shredded Sharp Cheddar Cheese Use freshly shredded for best melting quality.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 medium Carrot Diced.
- 4 cups Low-Sodium Vegetable Broth
- 1 cup Whole Milk
- 0.25 cup All-Purpose Flour Used as a thickening agent.
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Freshly ground, adjust to taste.
- 2 tablespoons Olive Oil For sautéing.
Instructions
- 1. Wash and chop 4 cups of fresh broccoli into bite-sized florets. Dice one medium onion, and mince two garlic cloves. Set these aside.
- 2. In a large pot, heat two tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté for 5-7 minutes, or until the onion is translucent and fragrant.
- 3. Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, allowing the garlic to become fragrant but not browned.
- 4. Introduce one diced carrot to the pot and stir for a minute, then add the broccoli florets and mix well.
- 5. Pour in four cups of vegetable broth, bring to a gentle boil, then reduce heat to a simmer. Cover and cook for about 10-15 minutes, or until the broccoli is tender.
- 6. In a separate bowl, whisk together a quarter cup of flour and one cup of milk until smooth to create a roux.
- 7. Once the broccoli is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth, or blend in batches until desired consistency is reached.
- 8. Return the pureed soup to the pot and place it back on low heat. Gradually whisk in the milk and flour mixture, stirring continuously.
- 9. Slowly add in two cups of shredded cheddar cheese, stirring until fully melted and incorporated.
- 10. Season with salt and pepper to taste. Garnish with additional cheese or fresh herbs if desired before serving.
Notes
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove, adding a splash of milk or broth if necessary.