Description
This comforting New Broccoli Cheddar Soup is a creamy, cheesy delight perfect for chilly days. Made with fresh broccoli, shredded cheddar cheese, and a blend of sautéed onions and celery, this hearty soup is easy to prepare on the stovetop. The rich, velvety texture comes from a classic roux base and whole milk, making it a satisfying meal for the whole family.
Ingredients
Soup Base
- 4 tbsp. unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, thinly sliced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables
- 1 large head broccoli, finely chopped
- 1 large carrot, grated
Dairy
- 2 cups whole milk
- 3 cups shredded cheddar cheese, plus extra for serving
Instructions
- Sauté the Aromatics: In a large pot over medium heat, melt the butter. Add the finely chopped onion and thinly sliced celery, cooking and stirring occasionally until the vegetables are softened, about 7 to 9 minutes.
- Create the Roux: Whisk in the all-purpose flour, coating the vegetables evenly. Cook while stirring continuously for about 1 minute to remove the raw flour taste.
- Add Broth and Vegetables: Slowly pour in the low-sodium chicken broth while whisking to prevent lumps. Season with kosher salt and freshly ground black pepper. Stir in the finely chopped broccoli and grated carrot.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer, stirring occasionally, until the broccoli and carrots are tender, about 8 to 12 minutes.
- Add Milk and Cheese: Slowly stir in the whole milk and bring the soup to a gentle simmer. Gradually add the shredded cheddar cheese, stirring until fully melted and smooth. Adjust seasoning with salt and pepper as needed.
- Serve: Divide the soup into bowls and garnish with additional shredded cheddar cheese for an extra cheesy finish.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use sharp cheddar cheese for more intense flavor.
- To make the soup thicker, reduce the amount of milk slightly or add more cheese.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop.
- For a smoother texture, use an immersion blender to puree part of the soup before adding cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
