Description
Creamy Broccoli Cheddar Soup
Ingredients
For the Soup Base:
2 tbsp unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
2 cups whole milk
1 cup heavy cream
For the Flavor:
4 cups fresh broccoli florets (cut into bite-sized pieces)
1 large carrot, grated
1 tsp Dijon mustard
1/2 tsp smoked paprika (optional)
Salt and pepper, to taste
For the Cheesy Goodness:
2.5 cups shredded sharp cheddar cheese (reserve some for garnish)
1/2 cup Parmesan cheese, grated
Instructions
Prepare the Soup Base:
In a large pot, melt butter over medium heat. Add the chopped onion and sauté until softened (3-4 minutes).
Stir in the garlic and cook for 1 minute, until fragrant.
Thicken the Base:
Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes to cook out the raw taste.
Gradually pour in the chicken or vegetable broth, whisking continuously to avoid lumps.
Add Milk and Cream:
Stir in the milk and heavy cream, bringing the mixture to a gentle simmer.
Cook the Vegetables:
Add the broccoli, grated carrot, Dijon mustard, smoked paprika, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the broccoli is tender.
Add the Cheese:
Lower the heat and slowly stir in the shredded cheddar and Parmesan cheese until fully melted and smooth. Be careful not to boil the soup at this stage.
Blend (Optional):
For a smoother consistency, use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture.
Serve and Garnish:
Ladle the soup into bowls, top with extra shredded cheddar, a sprinkle of parsley, and freshly ground black pepper. Serve with crusty bread for dipping.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
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