5 from 21 votes
Broccoli Cheddar Soup
Broccoli Cheddar Soup combines broccoli florets with shredded sharp cheddar in a creamy broth thickened with flour and enriched by butter, cream, and aromatic vegetables. The soup is smooth, rich, and flavorful with savory depth from chicken bouillon and freshly grated nutmeg, creating a comforting bowl that is hearty and satisfying.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
6
Calories:
398 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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.