Homemade Broccoli Cheddar Soup
Ingredients:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups milk (whole milk or half-and-half for creaminess)
- 2 cups heavy cream (optional, for extra richness)
- 4 cups broccoli florets, chopped into small pieces
- 1 large carrot, grated or finely chopped
- 2 1/2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg (optional, for depth of flavor)
- 1/4 teaspoon paprika (optional, for a hint of smokiness)
Instructions:
- Sauté the Aromatics:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook until softened (about 3-4 minutes).
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Roux:
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
- Add Liquids:
- Slowly whisk in the chicken or vegetable broth, ensuring no lumps form.
- Add the milk and heavy cream (if using), stirring constantly until the mixture is smooth and slightly thickened.
- Add Vegetables:
- Stir in the broccoli florets and grated carrot.
- Bring the soup to a gentle simmer and cook for 10-15 minutes, or until the broccoli is tender.
- Add Cheese:
- Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and smooth.
- Season with salt, pepper, nutmeg, and paprika (if using).
- Blend (Optional):
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks of broccoli for texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
- Serve:
- Ladle the soup into bowls and garnish with extra shredded cheddar or a sprinkle of paprika, if desired.
- Serve with crusty bread or crackers.
Enjoy your cozy, homemade broccoli cheddar soup! 🥦🧀
