Description
This rich, creamy Broccoli Cheese Soup is loaded with tender broccoli florets, shredded carrots, sharp cheddar, and Parmesan for a comforting, velvety bowl of goodness.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 3 cups half and half (or equal parts milk and heavy cream)
- 4 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Pinch of ground nutmeg (optional)
- Bread bowls for serving (optional)
Instructions
- Melt butter in a large soup pot over medium heat. Add chopped onion and cook 4–5 minutes until softened. Stir in garlic and cook 1 more minute.
- Sprinkle in flour and stir constantly for 2–3 minutes to form a thick paste.
- Slowly whisk in the chicken or vegetable broth. Stir in the half and half.
- Add chopped broccoli and shredded carrots. Simmer uncovered for 15–20 minutes until vegetables are tender.
- Use an immersion blender to blend half the soup (or blend half in a regular blender). Leave some chunks for texture.
- Reduce heat to low. Stir in cheddar and Parmesan a handful at a time until melted. Season with salt, pepper, and nutmeg.
- Ladle into bread bowls or regular bowls. Garnish with extra cheese or Parmesan.
Notes
- For a vegetarian option, use vegetable broth.
- Feel free to add other vegetables like cauliflower or peas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg