Broccoli Cheddar Soup
Creamy, cheesy broccoli cheddar soup packed with veggies, perfect for cozy nights and easy weeknight dinners.
Ingredients
- ¼ cup unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 1 tablespoon garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk, room temperature
- 1 large head broccoli, chopped into florets (about 3¼ cups)
- 1 cup carrots, peeled and shredded (about 2 carrots)
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ⅛ teaspoon ground nutmeg
- 4 cups sharp cheddar cheese, shredded
- croutons, for garnish store-bought or homemade
Instructions
- In a large pot over medium heat, melt the butter.
- Add the diced onion and cook, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant.
- Sprinkle in the flour and stir constantly for 1–2 minutes, until the mixture becomes slightly golden and smells nutty.
- Gradually pour in the chicken broth while whisking to prevent lumps. Once fully combined, slowly whisk in the milk.
- Add the chopped broccoli florets and shredded carrots. Stir in the kosher salt, ground pepper, and nutmeg.
- Bring the mixture to a simmer, and cook uncovered, stirring occasionally, until the broccoli and carrots are tender, about 24–26 minutes.
- Reduce the heat to low. Add the shredded cheddar cheese one cup at a time, stirring after each addition until fully melted and smooth.
- Remove from heat and serve warm.