This Broccoli Cheddar Soup recipe is a classic comfort food, perfect for any season. It combines the nutritious goodness of broccoli with the rich, creamy texture of cheddar cheese, resulting in a hearty and satisfying dish.
Sprinkle the flour over the onions and garlic. Stir and cook for about 3-4 minutes to remove the raw flour taste.
Add Liquids:
Slowly add the chicken or vegetable stock, whisking constantly to avoid lumps. Then, add the half-and-half or milk, continuing to whisk.
Cook the Broccoli and Carrots:
Add the broccoli and carrots to the pot. Bring the soup to a simmer and cook until the vegetables are tender, about 20 minutes.
Add Cheese:
Reduce the heat to low. Gradually add the shredded cheddar cheese to the soup, stirring until the cheese is melted and the soup is smooth. Season with salt, pepper, and nutmeg (if using).
Adjust Consistency:
If you prefer a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
Serve:
Serve the soup hot, garnished with extra shredded cheese or fresh herbs if desired.
Tips:
For a thinner soup, add more stock or milk until you reach your desired consistency.
Always add cheese at the end and on low heat to prevent it from becoming grainy.
For a vegetarian version, use vegetable stock and check that the cheese is vegetarian.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
The soup can be stored in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave.
If the soup is too thick, thin it with additional stock or milk to your desired consistency.