Broccoli Cheddar Soup Creamy
This creamy broccoli cheddar soup brings warmth and comfort in every spoonful. Made with real ingredients and no cream, it’s perfect for any cozy evening.
Equipment
- Large soup pot
- - Wooden spoon
- Whisk
- - Immersion blender (optional)
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 cup shredded carrots
- 4 cups chopped broccoli
- ¼ cup flour
- 3 cups broth
- 2 cups milk or half-and-half
- 2 cups sharp cheddar cheese shredded
- ½ tsp mustard powder
- ½ tsp salt
- ¼ tsp pepper
- Pinch of nutmeg optional
- Crusty bread or croutons for serving
Instructions
- Sauté onion in butter and oil. Add garlic.
- Stir in carrots and broccoli. Cook briefly.
- Add flour, stir well. Slowly whisk in broth.
- Simmer until broccoli is tender, about 10–12 minutes.
- Add milk, then stir in cheese until melted.
- Blend half the soup (optional). Serve hot.
Notes
Use fresh shredded cheese for smoothest results
Add hot sauce or cayenne for a spicy kick
Store up to 4 days in fridge or freeze up to 2 months