Broccoli Cheddar Soup Recipe
Ingredients
- ¼ cup (56.5 g) unsalted butter
- ½ medium onion (Chopped)
- 1 garlic clove (Minced)
- ¼ cup (30 g) all-purpose flour
- 1 cup (236 ml) whole milk, half-and-half, or heavy cream (*See notes)
- 1 cup (236 ml) chicken stock
- 2-3 cups (350-525 g) chopped broccoli
- 1 cup (50 g) matchstick carrots
- 2½ cups (250 g) shredded sharp cheddar cheese (Divided)
- Salt (To Taste)
- Pepper (To Taste)
Instructions
- Melt the butter in a large Dutch oven or pot over medium heat.
- Add the chopped onion and cook for 3 minutes or until translucent. Then add the minced garlic and cook for 1 minute.
- Add the flour and whisk to form a paste.
- While still whisking, pour in the milk, half-and-half, or heavy cream. Then add the chicken stock and bring it to a boil.
- Once it is boiling, add the chopped broccoli and carrots.
- Cover and simmer on low heat for 20-25 minutes.
- After simmering, uncover and season with salt and pepper to taste.
- Turn off the heat, add 2 cups of the shredded sharp cheddar cheese and stir until it melts.
- Serve with more cheese on top, crackers or toasted bread.
Notes
- *Use either heavy cream, half-and-half, or milk depending on how thick you want the soup's texture. Keep in mind that it will thicken as it cools.
- Chop the broccoli into bite-sized pieces to make it more comfortable to eat.
- You can shred or chop the carrots yourself. But buying a bag of matchstick carrots from the grocery store is inexpensive and convenient.
- Grate the cheese yourself to get the creamiest texture. Pre-shredded cheese has anti-caking agents that prevent the cheese from melting as smoothly. This may also result in a grainy texture.
- Use sharp cheddar, mild/medium cheddar, white cheddar, or a combination of all three.
Nutritional values are approximate and calculated per serving.
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