Broccoli Cheddar Soup
This comforting thick and cheesy soup is loaded with broccoli for a quick and easy meal anytime.
Equipment
- 1 dutch oven or heavy bottomed pot
Ingredients
- ½ cup butter
- 1 med onion, diced small
- ½ cup all-purpose flour
- 1 Litre half and half (or whole milk for a lighter version)
- 1 Litre Chicken or vegetable broth
- 6 cups broccoli, cut into small, bite sized pieces
- 2 cups julienne carrots (about 4 large carrots)
- ¼ tsp freshly grated nutmeg *optional, but adds a great flavor
- 4 cups shredded cheddar cheese
- 1 tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Over medium heat, add the ½ cup butter and let it melt then add 1 med onion, diced small and let cook for a couple of minutes until translucent and soft.
- Sprinkle the ½ cup all-purpose flour over the onions and butter and cook for 1-2 minutes to cook out the flour.
- Add the 1 Litre Chicken or vegetable broth and the 1 Litre half and half (or whole milk for a lighter version) stir or whisk to combine well.
- Add the 6 cups broccoli, cut into small, bite sized pieces and the 2 cups julienne carrots (about 4 large carrots) and reduce heat to medium-low cook for 15-20 minutes until the broccoli and carrots are fork tender. Stir often making sure the soup isn't sticking to the pot.
- Add in the ¼ tsp freshly grated nutmeg , 1 tsp salt and ½ tsp freshly ground black pepper. Taste for seasoning and adjust if needed.
- For a creamier soup, remove about 2 cups and blend it using an immersion blender then return it to the soup pot. Reduce heat to low and add the shredded cheddar, stirring to melt.
- Serve with crusty bread, crostini or croutons for some crunch. Garnish with a little extra shredded cheese if you like.
Notes
This soup is super easy and it's filling enough for a meal. The recipe can be halved for fewer portions but I like having leftover as one bowl is never enough of this cheesy, creamy delight.