Creamy Broccoli Cheddar Soup

Name: Creamy Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Unsalted butter; 1 large Yellow onion, finely diced; 2 cloves Garlic, minced; 4 cups Broccoli florets, chopped into small pieces; 4 cups Vegetable broth (or chicken broth); 2 cups Whole milk; 1/2 cup Heavy cream; 1/4 cup All-purpose flour; 3 cups (12 oz) Shredded sharp cheddar cheese; 1/2 tsp Salt; 1/4 tsp Black pepper; Pinch Nutmeg (optional)

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This Creamy Broccoli Cheddar Soup is the ultimate comfort in a bowl, perfect for a chilly February day. It features finely chopped broccoli and sautéed aromatics simmered in a flavorful broth, then blended to a smooth, luscious consistency. A generous amount of sharp cheddar cheese and a swirl of heavy cream are added to create its signature richness and irresistible taste. It's a hearty and flavorful soup that even picky eaters will love.

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Prep Time15 min

Cook Time40 min

Servings6 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenImmersion blender or regular blenderWhisk

Instructions

1
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2
Stir in the chopped broccoli florets and vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the broccoli is very tender.
3
Remove the pot from the heat. Carefully use an immersion blender to partially blend the soup, leaving some small pieces of broccoli for texture. Alternatively, transfer about half of the soup to a regular blender (be cautious with hot liquids) and blend until smooth, then return to the pot.
4
In a separate small bowl, whisk together the whole milk and flour until smooth. Gradually whisk this mixture into the soup. Return the pot to medium heat and cook, stirring constantly, until the soup thickens, about 5-7 minutes.
5
Remove the pot from the heat. Stir in the heavy cream, shredded cheddar cheese, salt, pepper, and nutmeg (if using). Stir until the cheese is completely melted and the soup is smooth and creamy. Do not boil after adding the cheese and cream to prevent separation.
6
Taste and adjust seasonings as needed. Serve hot, garnished with extra shredded cheddar, a few small broccoli florets, or croutons if desired.

Nutrition

Calories410 kcal

Protein20g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring frequently, and add a splash of milk or broth if it's too thick.

What kind of cheddar cheese should I use?

Sharp or extra-sharp cheddar cheese provides the best flavor for this soup. For optimal melting and texture, it's best to shred the cheese yourself from a block rather than using pre-shredded cheese, which often contains anti-caking agents.

Can I freeze this soup?

Due to the dairy content (milk, cream, and cheese), this soup might separate or become grainy when frozen and thawed. If you plan to freeze, you can freeze the soup *before* adding the milk, cream, and cheese. Add these fresh components when reheating.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.