Description
Indulge in the ultimate comfort food with this creamy broccoli cheese soup recipe. Packed with tender broccoli, shredded carrot, and a blend of cheddar and Parmesan cheeses, this soup is a cozy treat for any occasion.
Ingredients
Scale
Soup:
- 2 tablespoons unsalted butter
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 4 cups fresh broccoli florets (chopped small)
- 1 large carrot (shredded)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon nutmeg
- 2 cups sharp cheddar cheese (shredded)
- 1/2 cup grated Parmesan cheese
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and cook for 3–4 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds.
- Sprinkle in the flour and whisk continuously for about 1 minute to form a roux.
- Slowly pour in the chicken broth while whisking to avoid lumps, followed by the milk.
- Stir in the chopped broccoli, shredded carrot, salt, pepper, paprika, and nutmeg.
- Bring the mixture to a simmer and cook uncovered for 15–20 minutes, or until the vegetables are tender.
- Reduce heat to low, then stir in the cheddar and Parmesan cheeses until melted and smooth.
- For a creamier texture, use an immersion blender to blend part of the soup, or transfer half to a blender and pulse until smooth before returning to the pot.
- Serve hot.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- You can use frozen broccoli if fresh is not available, but thaw and chop it before using.
- Add a splash of heavy cream at the end for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 60mg
