Is there anything more hearty, cheesy, and perfect than Broccoli Cheddar soup? You get all of the stick-to-your-bones goodness from all the best comfort food and the sharp, cheesy flavor from the cheddar, while still getting a good dose of veggies. Perfect on a winter night, yet craveable year-round, this soup is an American classic, synonymous with warmth and comfort.This recipe makes a delicious soup that is taken to another level with the addition of good cheddar cheese. Try and get your hands on some good quality cheese for this one as it will make all the difference to the taste of the soup.
Ingredients
- ¼ cup unsalted butter - cubed
- 2 stalks celery - diced
- ½ cup chopped frozen carrot
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- 2 cups milk
- ½ cup heavy cream
- 1 pound broccoli florets - roughly chopped
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat.
- Add celery, carrot, and cook, stirring occasionally, until translucent, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in broccoli and bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes.
- Puree with an immersion blender until desired consistency is reached.
- Stir in cheese, a handful at a time, until smooth, about 1-2 minutes,
- Season with salt and pepper, onion, garlic powder, and nutmeg.
- Serve immediately.