Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

Ingredients:

4 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups half-and-half or milk
4 cups broccoli florets, chopped
2 large carrots, grated
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
1/4 teaspoon nutmeg (optional)
Fresh parsley, chopped (optional for garnish)

Instructions:

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
Gradually whisk in the chicken or vegetable broth and half-and-half or milk, stirring until smooth.
Add the chopped broccoli florets and grated carrots. Bring the mixture to a simmer and cook until the vegetables are tender, about 15-20 minutes.
Using an immersion blender, puree the soup until smooth, or leave it slightly chunky if desired. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
Stir in the shredded cheddar cheese until melted and well combined. Season with salt, pepper, and nutmeg (if using).
Serve the soup hot, garnished with chopped fresh parsley if desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 300 kcal per serving | Servings: 6 servings