Description
A rich, creamy homemade version of the classic restaurant-style broccoli cheddar soup made with fresh vegetables, melted cheddar, and a velvety smooth texture.
Ingredients
Scale
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups half-and-half
- 1 cup shredded carrots
- 3 cups chopped broccoli florets
- 2 cups freshly shredded sharp cheddar cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pinch ground nutmeg
Instructions
- Melt the butter in a large pot over medium heat, then stir in the flour to create a smooth roux.
- Slowly whisk in the chicken broth until the mixture becomes silky and well combined.
- Pour in the half-and-half and add the carrots and broccoli; let the soup simmer until the vegetables soften.
- Lower the heat and stir in the cheddar cheese until fully melted and creamy.
- Season the soup with salt, pepper, and nutmeg, adjusting to taste before serving.
Notes
- Use freshly shredded cheddar to prevent graininess.
- Reheat soup gently over low heat to maintain a smooth texture.
- Blend a portion of the soup for extra creaminess if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5
- Sodium: 780
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 14
- Cholesterol: 65
