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Creamy Broccoli Cheddar Soup
🥗 Soups, Stews, Salads and Sauces40m6 servings

Creamy Broccoli Cheddar Soup

Thick, cheesy, and loaded with broccoli — the soup that makes a rainy Tuesday feel handled. Ready in half an hour, one pot.

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Ingredients

  • 4 tbsp butter
  • 1 small onion
  • 2 carrots
  • 3 tbsp all-purpose flour
  • 2 cups chicken or vegetable broth
  • 2 cups whole milk
  • 4 cups broccoli florets
  • 2 cups shredded sharp cheddar
  • 1/4 tsp nutmeg
  • salt and black pepper

What these weigh

Cup-to-gram weights and nutrition for the ingredients in this recipe.

Steps

  1. 1Melt the butter in a Dutch oven over medium heat. Cook the onion and carrots until soft, 5 minutes.
  2. 2Sprinkle in the flour and stir constantly for 1 minute to cook off the raw taste.
  3. 3Slowly whisk in the broth, then the milk, until smooth. Bring to a gentle simmer, stirring often so it doesn’t catch.
  4. 4Add the broccoli and simmer uncovered 12 to 15 minutes until tender.
  5. 5Lower the heat and stir in the cheddar a handful at a time until melted and smooth — do not boil once the cheese is in, or it can turn grainy.
  6. 6Season with nutmeg, salt, and pepper. Serve hot with crusty bread for dunking.

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