Broccoli Cheese Soup

 

 

 

 

 

 

 

Ingredients

1 tablespoon melted butter

½ medium onion, chopped

¼ cup melted butter

¼ cup all-purpose flour

2 cups half-and-half (or milk for lighter soup)

2 cups chicken or vegetable broth

½ pound (about 2 cups) fresh broccoli, chopped into small florets

1 cup carrots, julienned or shredded

¼ teaspoon nutmeg (optional but adds a nice warmth)

Salt and black pepper, to taste

2 cups sharp cheddar cheese, shredded

Instructions

1. Sauté onions:
In a large pot, melt 1 tablespoon butter over medium heat. Add chopped onion and sauté until tender and fragrant, about 3–4 minutes. Remove from pot and set aside.

2. Make the roux:
In the same pot, melt ¼ cup butter. Whisk in the flour, cooking for about 1 minute until lightly golden (this thickens the soup).

3. Add liquids:
Gradually whisk in half-and-half and broth until smooth. Continue whisking until the mixture starts to thicken slightly.

4. Add veggies:
Stir in the broccoli, carrots, and the cooked onions. Simmer on low heat for about 15–20 minutes, until the broccoli is tender.

5. Season:
Add salt, pepper, and nutmeg (if using). Taste and adjust as needed.

6. Add cheese:
Gradually stir in the cheddar cheese until melted and creamy. Do not boil once cheese is added (it can curdle).

7. Blend (optional):
For a smoother texture, use an immersion blender to puree part of the soup—or leave it chunky for a heartier feel.

 

Serving Tip

Serve hot with crusty bread or in a bread bowl 🥖
Top with extra cheddar or a sprinkle of paprika for garnish.