Ingredients

• Butter: 4 tablespoons (adds richness and is the base for the roux)
• Onion: 1 small, diced (adds depth and sweetness)
• Garlic: 2 cloves, minced (for aromatic flavor)
• All-Purpose Flour: 1/4 cup (helps thicken the soup)
• Chicken or Vegetable Broth: 2 cups (adds savory flavor; choose vegetable broth for a vegetarian option)
• Whole Milk: 2 cups (adds creaminess)
• Heavy Cream: 1 cup (for a luxurious texture)
• Broccoli Florets: 4 cups, chopped (the star ingredient!)
• Carrot: 1 large, shredded (adds a hint of sweetness and color)
• Cheddar Cheese: 2 cups, freshly grated (plus extra for garnish; sharp cheddar brings out the best cheesy flavor)
• Salt and Black Pepper: to season to taste
• Ground Nutmeg: 1/8 teaspoon (optional; adds a subtle warmth to enhance flavors)

Instructions

Step 1: Prepare the Vegetables

1. Begin by washing and chopping the broccoli into small florets. You can also chop the stems into small pieces if you prefer to use them.
2. Peel and shred the carrot using a grater or food processor.
3. Dice the onion finely and mince the garlic cloves.

Step 2: Make the Base

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion to the pot, cooking for about 3-4 minutes until the onions become translucent and soft.
3. Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to let it burn.

Step 3: Create the Roux

1. Sprinkle the all-purpose flour over the softened onions and garlic, stirring constantly for about 2-3 minutes. This forms a roux that will thicken the soup.
2. Gradually pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming. Continue to cook until the mixture thickens, about 5-7 minutes.

Step 4: Add Dairy and Vegetables

1. Once the broth has thickened, reduce the heat to low and slowly whisk in the whole milk and heavy cream. This will create a creamy base for your soup.
2. Add the chopped broccoli florets and shredded carrot to the pot. Stir to combine and increase the heat to medium-high.
3. Allow the soup to simmer gently for about 15-20 minutes, or until the broccoli is tender but still bright green.

Step 5: Cheese It Up

1. Remove the pot from the heat and stir in the freshly grated cheddar cheese, reserving a handful for garnish. Mix until the cheese is melted and incorporated smoothly into the soup.
2. Season the soup with salt, black pepper, and ground nutmeg (if using) to taste. Adjust the seasoning as needed.

Step 6: Blend (Optional)

1. For a creamier texture, you can use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier soup, simply skip this step.

Step 7: Serve

1. Ladle the creamy broccoli cheddar soup into bowls and garnish with extra cheddar cheese and fresh parsley if desired.
2. Serve warm with crusty bread or a side salad for a complete meal.

Nutrition Facts (Approximate per serving, based on 6 servings)

• Calories: 350 kcal
• Carbohydrates: 27g
• Protein: 12g
• Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Fiber: 3g
• Sugars: 5g
• Sodium: 700mg

Note: Nutritional values are approximate and may vary based on ingredient brands and portion sizes.

FAQs

Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli. Just thaw and drain it before adding it to the soup. Frozen broccoli may cook faster, so adjust the simmering time accordingly.

Q: Is it possible to make this soup dairy-free?
A: Absolutely! Substitute the whole milk and heavy cream with a non-dairy milk (such as almond or oat milk) and use a dairy-free cheese to keep it creamy.

Q: How can I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.

Q: Can I add more vegetables?
A: Yes! Feel free to add vegetables like cauliflower, peas, or corn to increase the nutritional value and flavor of the soup.

Q: Can I freeze this soup?
A: Yes, you can freeze this soup! Allow it to cool completely before transferring it to a freezer-safe container. It will keep for about 3 months. When reheating, you may need to add a splash of broth or milk to restore the creamy consistency.

Tips for Making the Best Creamy Broccoli Cheddar Soup

• Cheese Choice: Use freshly grated cheddar cheese for the best melting quality. Pre-shredded cheese often contains anti-caking agents that can affect the creaminess.
• Balance Flavors: Taste the soup before serving and adjust the seasoning as necessary. The addition of nutmeg is subtle but enhances the overall flavor profile.
• Thickness: If you prefer a thicker soup, let it simmer a little longer to reduce more liquid. Conversely, for a thinner soup, add more broth or milk gradually.
• Serving Suggestion: Serve with garlic bread or a toasted baguette to soak up the creamy goodness. A simple side salad can also complement the richness of the soup.

Storage Tips

• Refrigerating Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid curdling the cream.
• Freezing: Cool the soup completely before transferring it to freezer-safe containers. Leave some space at the top for expansion. Thaw in the refrigerator overnight and reheat gently on the stove or microwave.
• Reheating: When reheating, you may need to add a bit of milk or broth to get the desired consistency back.

Conclusion

Creamy Broccoli Cheddar Soup is a delightful blend of flavors and textures that embodies comfort food at its best. The creamy base, combined with the sharpness of cheddar and the vibrant greens of broccoli, makes this soup not only delicious but visually appealing as well. It’s a perfect recipe for chilly days, family gatherings, or whenever you need a quick meal that doesn’t skimp on flavor. With easy preparation and minimal cleanup, this soup is sure to become a staple in your kitchen. Enjoy it alone, with friends, or as part of a hearty meal, and embrace the warmth and satisfaction it brings.