This rich and creamy cheddar and broccoli soup is a fall favorite. It’s quick to make and a great way to use up fresh broccoli. The combination of sharp cheddar and tender broccoli makes this soup irresistible!
**Ingredients:**
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups whole milk (or half-and-half for extra creaminess)
- 3 cups fresh broccoli florets (about 1 large head)
- 2 medium carrots, peeled and shredded
- 2 cups sharp cheddar cheese, grated
- 1/2 teaspoon ground mustard (optional, for added flavor)
- Salt and pepper to taste
- Pinch of cayenne pepper (optional for a little heat)
**Optional Toppings:**
- Extra grated cheddar cheese
- Crumbled bacon
- Chopped chives or parsley
- Croutons
**Instructions:**
1. **Melt the butter** in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
2. **Make the roux:** Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook the flour. This will help thicken the soup.
3. **Gradually whisk in the chicken broth** until the mixture is smooth, then slowly pour in the milk while stirring to avoid lumps. Continue stirring until the mixture begins to thicken, about 5-7 minutes.
4. **Add the broccoli florets** and shredded carrots to the pot. Bring the mixture to a simmer, cover, and cook for 10-15 minutes, or until the broccoli is tender.
5. **Blend the soup (optional):** If you prefer a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency. You can also transfer half the soup to a blender and blend it, then return it to the pot for a combination of chunky and creamy textures.
6. **Stir in the grated cheddar cheese** a handful at a time, allowing it to melt fully before adding more. Stir until the soup is smooth and cheesy. If you’re using ground mustard or cayenne pepper, add it now for a little extra flavor.
7. **Taste and season** with salt, pepper, and any additional seasoning as needed. If the soup is too thick, you can thin it out with a little more broth or milk.
8. **Serve hot**, topped with extra cheddar cheese, crumbled bacon, or croutons for added crunch.
**Why You'll Love This Soup:**
**Creamy and Comforting:** The combination of sharp cheddar and tender broccoli is a perfect fall comfort food.
**Easy to Make:** This one-pot recipe comes together in under 30 minutes, making it a quick weeknight dinner.
**Nutritious:** Full of veggies and calcium-rich cheese, this soup is not only tasty but also packed with nutrients.
Enjoy this warm, cheesy bowl of goodness on a cool fall day, and don’t forget the crusty bread for dipping, or take it up a notch and serve it out of a bread bowl!
-Stephanie, The Denman Homestead
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