Creamy Broccoli Cheddar Soup
This velvety, nutrient-rich soup combines fresh, crisp broccoli florets with a sharp, aged cheddar base to create the ultimate comfort food. Built upon a classic blonde roux and a delicate balance of half-and-half and vegetable broth, this soup delivers a luxurious, restaurant-quality consistency. It is the perfect soul-warming dish for family dinners, offering a robust flavor profile that appeals to both children and adults alike.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: lunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups broccoli florets
2 cups sharp cheddar cheese, hand-shredded
3 cups low-sodium vegetable broth
1 cup half-and-half
1 medium onion, finely diced
3 tbsp unsalted butter
3 tbsp all-purpose flour
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the diced onion and sauté until translucent and soft.
Stir in the flour and cook for two minutes to create a blonde roux.
Whisk in the vegetable broth slowly to ensure a lump-free consistency.
Add the broccoli florets once the base is smooth and simmering.
Cook until broccoli is tender-crisp.
Lower heat and stir in the shredded sharp cheddar until melted and smooth.
Stir in the half-and-half and heat through before serving.
Notes
Always shred your cheddar by hand rather than using pre-shredded cheese to ensure it melts smoothly. If you prefer a thicker texture, use heavy cream instead of half-and-half. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
Find it online: https://itisrecipes.com/creamy-broccoli-cheddar-soup/