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Best Creamy Broccoli Cheddar Soup Recipe

Creamy Broccoli Cheddar Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 4 tbsp Unsalted butter For sautéing vegetables
  • 1 medium Yellow onion Finely chopped
  • 2 cloves Garlic Minced
  • 1/4 cup All-purpose flour Thickens the soup base
  • 2 cups Vegetable broth Or chicken broth if preferred
  • 2 cups Heavy cream Creates the rich cream base
  • 4 cups Broccoli florets Chopped into bite-sized pieces
  • 1 cup Carrots Julienned or grated
  • 8 oz Sharp cheddar cheese Freshly grated
  • 1/4 tsp Nutmeg Freshly grated for depth of flavor

Instructions
 

  • Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook until translucent, about 3 to 4 minutes.
  • Stir in the minced garlic and cook for an additional 30 seconds until fragrant, ensuring it does not brown.
  • Sprinkle the flour over the onion and garlic mixture. Whisk constantly for 1 to 2 minutes to cook off the raw flour taste and form a roux.
  • Gradually pour in the vegetable broth and heavy cream, whisking continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer.
  • Add the chopped broccoli florets, grated carrots, and nutmeg. Reduce the heat to medium-low, cover, and let simmer for 15 to 20 minutes until the vegetables are fork-tender.
  • Remove the pot from the heat. Gradually stir in the freshly grated sharp cheddar cheese a handful at a time, allowing it to melt completely into a smooth, creamy soup.
  • Season with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls and serve immediately.