Broccoli Cheddar Soup
Total Time
40 Minutes
Prep Time
25 Minutes
Cook Time
15 Minutes
Rating
4.91 out of 5 stars
(44)
Ingredients
4-6 servings
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (1 heaping cup)
- 3 cloves garlic, minced
- 1 cup shredded carrots (optional)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- ½ lb broccoli florets, cut into bite-sized pieces (about 4 cups)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- 1 cup heavy cream
- 2 cups (8 oz) shredded sharp cheddar cheese, plus more for serving if desired
How would you rate this recipe?
Preparation
Chef’s notes
This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally. Avoid boiling the soup, as high heat can cause the dairy to separate. Freezing is not recommended due to all the dairy.