Broccoli Cheese Soup

Name: Broccoli Cheese Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups broccoli, cut into small florets; 1/2 yellow onion, finely diced; 2 garlic cloves, minced; 1 carrot, finely diced; 2 tbsp butter; 1 tbsp all-purpose flour; 1 cup vegetable broth; 1 cup milk; 1/2 cup heavy cream; 1 cup sharp cheddar cheese, shredded; 1/8 tsp ground nutmeg; 1/4 tsp salt; 1/4 tsp black pepper, freshly ground

Creamy soup with tender broccoli and rich cheddar cheese. Comforting, hearty, and perfect for chilly days.

35 minEasyServes 4320 cal/serving

AmericanSoupStovetopVegetarianHigh FiberHigh ProteinLow CarbLow-SodiumAlcohol-FreeCorn-Free

Ingredients

2 cups broccoli, cut into small florets
1/2 yellow onion, finely diced
2 garlic cloves, minced
1 carrot, finely diced
2 tbsp butter
1 tbsp all-purpose flour
1 cup vegetable broth
1 cup milk
1/2 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/8 tsp ground nutmeg
1/4 tsp salt
1/4 tsp black pepper, freshly ground

Instructions

1

In a large pot or Dutch oven, melt 2 tbsp butter over medium heat.
2

Add 1/2 finely diced yellow onion and 1 finely diced carrot and sauté for 3-4 minutes until the onion becomes translucent.
3

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Add 2 cups cut into small florets broccoli and cook for 2-3 minutes, stirring occasionally.
5

Sprinkle 1 tbsp all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook the flour and form a roux. This will help thicken the soup.
6

Gradually pour in 1 cup vegetable broth while stirring constantly to prevent lumps from forming.
7

Add 1 cup milk and bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook for 10-15 minutes, or until the broccoli is tender when pierced with a fork.
8

For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer about half of the soup to a blender, blend until smooth, then return it to the pot. Be careful when blending hot liquids.
9

Stir in 1/2 cup heavy cream and bring the soup back to a gentle simmer.
10

Gradually add 1 cup shredded sharp cheddar cheese, stirring until completely melted and incorporated. Do not boil the soup after adding the cheese to prevent it from becoming grainy.
11

Season with 1/4 tsp salt, 1/4 tsp freshly ground black pepper, and a 1/8 tsp ground nutmeg.
12

Taste and adjust seasonings as needed.
13

Serve hot, garnished with additional shredded cheese and croutons if desired.

Questions

Can I make Broccoli Cheese Soup dairy-free?

Not cleanly. Here the dairy (2 tbsp butter, 1 cup milk, 1/2 cup heavy cream, 1 cup sharp cheddar cheese, shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free soup collection instead.

Can I make Broccoli Cheese Soup gluten-free?

Yes. The gluten in this entry is 1 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Broccoli Cheese Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Broccoli Cheese Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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