Creamy Broccoli Cheddar Soup

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium vegetable or chicken broth
• 2 cups whole milk
• 1/2 cup heavy cream
• 4 cups broccoli florets, chopped small
• 1 medium carrot, grated
• 2.5 cups sharp cheddar cheese, freshly shredded
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp pinch of nutmeg
• optional crusty bread or croutons for serving

Instructions

1. 1Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook 4–5 minutes, stirring often, until translucent and soft but not browned.
2. 2Stir in the minced garlic and cook 30–45 seconds until fragrant. Sprinkle the flour over the onions and cook, stirring constantly, for 1–2 minutes to form a pale roux.
3. 3Slowly pour in the broth while whisking to prevent lumps, then whisk in the milk and heavy cream. Bring the mixture to a gentle simmer over medium heat.
4. 4Add the chopped broccoli florets and grated carrot. Simmer uncovered 12–15 minutes, stirring occasionally, until the broccoli is very tender and easily mashed with a spoon.
5. 5Reduce heat to low. Use an immersion blender to partially puree the soup, leaving some broccoli pieces for texture, or carefully blend half in a regular blender and return it to the pot.
6. 6Add the shredded cheddar a handful at a time, stirring until fully melted and smooth before adding more. Stir in Dijon, salt, pepper, and nutmeg.
7. 7Taste and adjust seasoning; if the soup is thicker than you like, thin with a splash of warm milk or broth. Keep warm over low heat without boiling so the cheese stays silky.
8. 8Ladle into bowls and top with extra cheddar or croutons if desired. Serve hot with crusty bread for dipping—ideal for a satisfying midday meal.