Creamy Broccoli Cheddar Soup
This Creamy Broccoli Cheddar Soup is easy to make, packed with flavor, and perfect for weeknights or casual gatherings.
Servings: 4 servings
Equipment
- Microwave
- Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2-3 cups fresh broccoli florets washed and trimmed
- 1/2 cup baby carrots finely diced (optional)
- 1/2 cup white onions finely diced
- 4 tablespoons unsalted butter room temperature
- 2 cups chicken broth low-sodium preferred
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt adjust to taste
- 1 clove garlic minced
- 1/2 teaspoon black pepper freshly ground
- 1 cup heavy whipping cream cold or room temperature
- 1 1/2 cups sharp cheddar cheese shredded
- 1 cup whole milk cold or room temperature
- 1/2 cup smoked gouda cheese shredded
Instructions
- Remove the broccoli florets and place them in a bowl with a small amount of water. Cover with plastic wrap and microwave for 7–10 minutes until tender. Carefully remove and let cool slightly.
- In a pot, add diced carrots, onions, chicken broth, and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes to soften the vegetables and build flavor. Set aside.
- Once the broccoli is tender, chop it into small pieces. Set aside.
- In a separate bowl, mix whole milk and heavy whipping cream. Microwave until warm but not boiling. Set aside.
- In a large pot or skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly to form a roux. Add salt and black pepper.
- Slowly whisk in the warmed milk and cream mixture, a little at a time. Stir continuously until the mixture thickens and becomes smooth.
- Pour in the vegetable and broth mixture, stirring well to incorporate. Simmer gently for 3–5 minutes so the flavors meld.
- Add shredded sharp cheddar and smoked gouda, stirring until melted and fully combined into a creamy sauce. Keep heat low to avoid grainy cheese.
- Stir in the chopped broccoli and let it heat through for 2–3 minutes. Taste and adjust seasoning.
- If the soup is too thick, add more chicken broth, 1/4 cup at a time, to reach desired consistency.
Notes
Store leftover soup in an airtight container for up to 3–4 days. For best results, freeze before adding the cream and cheeses, then thaw and finish by stirring in the dairy and reheating gently.