Creamy Broccoli Cheddar Soup

Ingredients

• 3 tbsp unsalted butter
• 1 yellow onion, diced
• 2 carrots, peeled and shredded
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• 4 cups small broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1/4 tsp ground nutmeg
• 3/4 tsp salt, plus more to taste
• 1/4 tsp black pepper

Instructions

1. Melt the butter in a large 4 to 5 quart pot over medium heat.
2. Add the onion and carrots and cook for 5 to 6 minutes, stirring often, until the onion is soft and translucent.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook off the raw flour taste, forming a thick paste.
5. Slowly pour in the broth while whisking constantly to prevent lumps, then whisk in the milk until smooth.
6. Bring the mixture to a gentle simmer over medium heat, stirring often, and cook for 5 minutes until it thickens enough to lightly coat the back of a spoon.
7. Add the broccoli florets, reduce the heat to low, cover, and simmer for 10 to 12 minutes, until the broccoli is fork-tender but still bright green.
8. Remove the pot from the heat and stir in the cheddar cheese a handful at a time, stirring until fully melted and smooth before adding more.
9. Stir in the nutmeg, salt, and pepper, then taste and adjust seasoning as needed.
10. If a smoother texture is preferred, use an immersion blender to partially blend the soup for a few seconds, leaving some broccoli chunks intact.
11. Serve immediately while hot, as the soup will thicken further as it cools.

Tips

Why You'll Love This

• Rich and cheesy without heavy cream
• A great way to sneak extra vegetables into a comforting bowl
• Ready in well under an hour

Nutrition

Nutrition values are estimated per serving based on the ingredients used.