Broccoli Cheddar Soup
User Reviews
5
Broccoli Cheddar Soup
Description
Starting with butter-sautéed onion, celery, carrot, and garlic seasoned by chicken bouillon, black pepper, and nutmeg, this soup develops a flavorful base. Flour is added to create a roux, followed by water and broccoli, which cooks until tender. Heavy cream enriches the soup with creaminess, and gradual addition of sharp cheddar cheese melts into a smooth, velvety texture.
The flavors balance freshness from the broccoli with the richness of cheese and cream while nutmeg adds a subtle warming spice. The soup is served warm, optionally topped with more cheese for enhanced richness.
Best enjoyed fresh, leftovers can be refrigerated for up to four days and reheated gently on the stove to avoid separation. Freezing is not recommended due to dairy content, which may affect texture.
Ingredients
- 4 tablespoons butter unsalted
- 1 medium yellow onion , shredded or finely chopped
- 1 medium carrot , shredded or finely chopped
- 1 celery shredded or finely chopped, stalk
- 3 cloves garlic , minced
- ¼ cup all-purpose flour
- 4 cups water
- ½ lb broccoli florets cut into bite-sized pieces, about 4 cups
- 1 tablespoon chicken bouillon Knorr granulated
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon nutmeg freshly grated
- 8 oz heavy cream 1 cup
- 8 oz cheddar cheese 2 cups, freshly shredded, sharp, plus more for serving if desired
Instructions
- In a large soup pot, melt the butter over medium heat. Add the onion, celery, and carrots—season with chicken bouillon, pepper and nutmeg. Cook, stirring occasionally, for about 5 to 6 minutes, until the vegetables are softened.
- Add the garlic and cook for 1 minute more. Stir in the flour and cook, stirring constantly, for 1 minute.
- Add the water while whisking constantly, then add the broccoli and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes.
- Stir in the cream and bring the soup back to a simmer, uncovered. Gradually add the cheese, stirring until completely melted.
- Taste and adjust seasoning if necessary. Ladle the soup into bowls and top with more cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently over low heat to prevent dairy separation.
- Avoid freezing the soup as the dairy ingredients may become grainy upon thawing.
User Reviews
Overall Rating
5
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