Go Back

Creamy Broccoli Cheddar Soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 3 tbsp butter (or olive oil)
  • 1 cup grated onion
  • 2 cloves garlic, minced
  • 1 cup shredded carrots
  • 4 cups chopped broccoli florets
  • 2 tbsp all-purpose flour
  • 3 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Sauté aromatics
    In a large pot, or Dutch oven melt the butter over medium heat. Add the grated onion and garlic, and cook for 2–3 minutes until fragrant and soft.
  • Add vegetables
    Stir in the shredded carrots and chopped broccoli. Sauté for 3–4 minutes, just until the broccoli begins to soften.
  • Make a light roux
    Sprinkle in the flour and stir to coat the vegetables evenly. Cook for about 1 minute to remove the raw flour taste.
  • Add stock
    Gradually whisk in the chicken or vegetable stock, stirring constantly until smooth. Bring to a gentle simmer and cook for 10–12 minutes, or until the broccoli is tender.
  • Add cream and cheese
    Lower the heat and stir in the heavy cream, followed by the shredded sharp cheddar. Stir until melted and creamy. Season with salt, pepper, and red pepper flakes.
  • Serve
    Ladle into bowls and serve hot with extra cheddar on top and crusty bread on the side.