Broccoli Cheddar Soup
Warm up with this creamy Broccoli Cheddar Soup! Packed with fresh broccoli, sharp cheddar, and cozy flavors, this easy recipe is perfect for busy weeknights or lazy weekends.
Ingredients
- 1/2 stick Butter
- 1/2 Yellow onion (medium) cut cubed
- 2 cloves Garlic minced
- 2 cups Half and Half or 1 cup of milk and 1 cup of heavy cream
- 3 cups Vegetable stock - low sodium
- 4 tbsp Corn starch
- 1/4 tsp Nutmeg
- 2 Bay leaves
- 1 Carrot large, peeled and chopped small
- 4 cups broccoli florets about 1 head
- 2 cups Sharp cheddar cheese (grated) about 8 ounces
- Salt and Pepper to taste
Instructions
- In a large pot over medium heat, melt butter. Now add onion and garlic and sauté on medium heat until tender and fragrant.
- Slowly add the vegetable stock. Mix well. Now add the half and half while continuously stirring.
- Mix the corn starch with about 1/4 cup of cold water until there are no clumps. Add about tablespoons of corn starch mixture to the pot at a time, stirring continuously to make sure there are no lumps.
- Add the nutmeg and bay leaves and cook on medium-low until thickened.
- Add the carrot and broccoli and simmer until tender, for about 3-5 minutes.
- Discard the bay leaves. Add the grated sharp cheddar cheese and stir until melted.
- Season with salt and pepper to taste and serve hot.
Notes
Tips for the Best Broccoli Cheddar Soup
- Don’t overcook the broccoli: Keep it vibrant and slightly crisp for the best texture and color.
- Grate your own cheese: Pre-shredded cheese can be coated in anti-caking agents, which may prevent smooth melting.
- Blend to your liking: For a rustic feel, leave some broccoli florets whole. For ultimate creaminess, blend until silky smooth.
Nutrition
Calories: 473kcal | Carbohydrates: 26g | Protein: 20g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 99mg | Sodium: 576mg | Potassium: 567mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4363IU | Vitamin C: 85mg | Calcium: 584mg | Iron: 1mg