Broccoli Cheddar Soup
The foundation of this soup is a quick roux, which thickens the broth and creates that classic creamy texture. Adding the cheese off the heat is the final step - it ensures the soup stays smooth instead of becoming grainy.
Ingredients
- 6 cups broccoli florets chopped into bite-sized pieces
- ~1.5 cups shredded carrots
- 1 medium yellow onion finely chopped
- 6 large garlic cloves minced
- 6 tbsp unsalted butter
- 4-5 cups low-sodium chicken stock
- 1 1/2 cups half & half cream
- 6 tbsp all-purpose flour
- 1/2 cup grated parmesan cheese
- 3 cups sharp cheddar cheese shredded
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 tsp paprika
- 1/4 tsp nutmeg
Instructions
- Melt butter in large pot over medium heat. Add onion and cook 3-4 minutes until softened.
- Add garlic, salt, pepper, paprika, and nutmeg. Cook 1 minute until fragrant.
- Sprinkle flour over onions and stir constantly for 2 minutes.
- Gradually whisk in 4 cups chicken stock until smooth. Bring to simmer.
- Add broccoli and carrots. Cover and simmer 10-15 minutes until vegetables are tender.
- Reduce heat to low. Stir in half & half.
- Gradually stir in cheddar and parmesan until melted and smooth.
- Add remaining stock if needed to thin. Adjust salt to taste.
Notes
Do not boil after adding cheese to prevent separation. Serve immediately.