Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Total time: 40 min
Yield: 6 servings
Ingredients: 4 tbsp butter; 1 onion, diced; 1/4 cup flour; 3 cups chicken stock; 2 cups whole milk; 1 1/2 lbs broccoli, cut in small florets; 1 carrot, grated; 3 cups sharp cheddar, grated; Pinch of nutmeg

Soups Freezer Friendly

Thick, comforting, and properly cheesy, with half the broccoli blended into the base and half left in tender florets so every spoonful still has something to chew.

Course: Soups
Time: 40 min
Servings: 6

Cooking Notes

Cook the flour-and-fat base long enough to lose its raw flour smell before adding liquid. That step gives the soup body without leaving a pasty aftertaste.
Add the broccoli early enough to become tender but not so early that it loses all texture and color. Smaller florets cook much more evenly in a creamy soup.
Lower the heat before adding the cheddar and stir it in gradually. Boiling after the cheese goes in can make the soup grainy or cause the fat to separate.

Recipe Card

Broccoli Cheddar Soup

By Gabriella

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Category: Soups
Total Time: 40 min
Difficulty: Easy

Servings: 6

Ingredients

4 tbsp butter
1 onion, diced
1/4 cup flour
3 cups chicken stock
2 cups whole milk
1 1/2 lbs broccoli, cut in small florets
1 carrot, grated
3 cups sharp cheddar, grated
Pinch of nutmeg

Instructions

1
Cook the onion gently in the butter until translucent, then sprinkle over the flour and stir for two minutes to cook out the raw taste.
2
Whisk in the stock a little at a time so no lumps form, then add the milk and bring the pot to a slow simmer.
3
Add the broccoli and grated carrot and cook until the stems are tender but the florets still hold their shape, about fifteen minutes.
4
Blend about half the soup smooth and return it to the pot, which thickens the base without losing all the texture.
5
Turn off the heat before adding the cheddar in handfuls, stirring until melted, and finish with nutmeg, salt, and pepper.