Description
A comforting and flavorful soup made with fresh broccoli and melted cheddar cheese, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons Butter (or substitute with olive oil)
- 1 tablespoon Olive Oil (or vegetable oil)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (fresh, minced)
- 1/4 cup All-Purpose Flour (or gluten-free flour)
- 4 cups Chicken or Vegetable Broth (low-sodium preferred)
- 1 cup Milk (whole or 2% or plant-based)
- 1/2 cup Heavy Cream (optional)
- 4 cups Fresh Broccoli Florets (chopped small)
- 1 medium Carrot (shredded)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (to taste)
- 1/2 teaspoon Paprika (to taste)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1 cup Mozzarella Cheese (optional)
- 1 cup Croutons (or extra cheese)
Instructions
- In a large pot, heat the butter and olive oil over medium heat.
- Add the chopped onion and sauté until it’s translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the flour to create a roux, and cook for 2 minutes stirring constantly.
- Slowly pour in the broth while whisking to avoid lumps.
- Bring the mixture to a simmer and cook for about 5 minutes.
- Add broccoli florets and shredded carrot. Cook until the broccoli is tender, about 10 minutes.
- Stir in the milk and heavy cream if using.
- Add salt, pepper, paprika, and both cheeses. Stir until the cheese is melted and the soup is creamy.
- Adjust seasoning as needed, then serve hot.
Notes
For a thicker soup, blend a portion of the broccoli before adding the cheese. Use freshly grated cheese for the best melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg