Description
This creamy Broccoli Cheddar Soup is a comforting and flavorful meal made with fresh broccoli, sharp cheddar cheese, and a rich blend of sautéed vegetables. Perfect for a cozy lunch or dinner, it combines a hearty vegetable base with a smooth, cheesy finish that’s both satisfying and nutritious.
Ingredients
Scale
Vegetables
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 6 cups broccoli florets (about 2 heads), chopped into small pieces
Dairy & Cheese
- 2 tablespoons butter
- 1 cup fat free milk
- 1-1/4 cups shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
Dry Ingredients
- 3 tablespoons flour (all-purpose, whole wheat, or gluten-free)
- 1/4 teaspoon kosher salt
- fresh black pepper to taste
Liquids
- 3 cups less sodium chicken broth or vegetable broth
Instructions
- Chop Vegetables: Finely chop the onion, carrot, celery, and garlic using a chopper or mini food processor to prepare the base for the soup.
- Sauté Vegetables: In a large pot, melt the butter over low heat. Add the chopped onion, carrot, celery, and garlic along with kosher salt and black pepper. Sauté gently until the vegetables are soft and fragrant, about 5 minutes.
- Make Roux: Stir in the flour with the vegetables and cook for 2 minutes, stirring constantly, to eliminate the raw taste of the flour and form a roux that will thicken the soup.
- Add Broth: Gradually whisk in the chicken or vegetable broth to the roux, making sure there are no lumps, creating a smooth soup base.
- Add Milk and Broccoli: Pour in the fat free milk and increase the heat to high until the mixture comes to a boil. Add the broccoli florets and Parmesan cheese, stirring well to mix.
- Simmer Soup: Reduce the heat to low and cook the soup uncovered until the broccoli is tender, about 10 minutes. Taste and adjust salt and pepper as needed.
- Blend Soup: Use an immersion blender to partially blend the soup quickly, creating a creamy texture while leaving some chunks of broccoli. Alternatively, remove 1-2 cups of soup, blend until smooth, then return it to the pot.
- Incorporate Cheddar: Gently stir in the shredded sharp cheddar cheese, allowing it to melt smoothly into the soup.
- Serve: Ladle the hot soup into bowls and garnish with additional cheddar cheese if desired. Serve immediately for best flavor and texture.
Notes
- For a dairy-free version, substitute milk and cheeses with plant-based alternatives.
- If you prefer a thicker soup, blend more of the soup or add an extra tablespoon of flour during the roux stage.
- Use vegetable broth to make this recipe vegetarian-friendly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The soup can be frozen for up to 2 months; thaw overnight before reheating gently on the stovetop.
Nutrition
- Serving Size: 1 generous cup
- Calories: 242 kcal
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 12.5 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 12.5 g
- Cholesterol: 37.5 mg
