Broccoli Cheese Soup
A rich and creamy broccoli cheese soup made with fresh ingredients, perfect for chilly days served in bread bowls.
Servings: 4 servings
Calories: 480kcal
Ingredients
Base Ingredients
- 1/4 cup butter For sautéing.
- 1/2 medium onion, chopped Adds flavor to the soup.
- 1/4 cup all-purpose flour To create a roux.
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 2 cups half-and-half cream For a creamy texture.
Vegetable Ingredients
- 3 cups broccoli florets Fresh preferred, can use frozen.
- 1 cup grated carrots Adds sweetness.
Seasonings and Cheese
- 1 pinch nutmeg Enhances flavor.
- 8 oz sharp cheddar cheese, grated For a rich cheese flavor.
- Salt and pepper to taste Adjust according to preference.
Serving
- Bread bowls (for serving) Optional, but recommended.
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until golden, about 5 minutes.
- Sprinkle in the flour, whisking continuously for about 1 minute to create a roux.
- Gradually whisk in the chicken broth, ensuring it blends well with the flour mixture.
- Add the half-and-half cream, continuing to whisk until fully combined.
- Stir in the broccoli florets and grated carrots. Season with salt and pepper to taste.
Cooking
- Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 20 minutes, stirring occasionally until the vegetables are tender.
- Infuse the soup with a pinch of nutmeg and add the grated cheddar cheese. Stir until the cheese melts and the soup is creamy.
- Serve hot in bread bowls and garnish with extra cheese and freshly cracked black pepper if desired.
Notes
For extra flavor, roast the broccoli before adding. Adjust thickness with broth or cream. Consider blending for a smoother texture, and serve with croutons if desired.