🥦🧀 Creamy Broccoli Cheddar Soup

Rich, creamy, and loaded with tender broccoli, carrots, and plenty of sharp cheddar cheese. The perfect cozy soup for a chilly day! 🥣❤️

🛒 Ingredients

• 4 cups fresh broccoli florets, chopped
• 1 cup carrots, finely diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 tbsp butter
• ¼ cup all-purpose flour
• 3 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 2½ cups shredded sharp cheddar cheese
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt, or to taste
• ¼ tsp nutmeg, optional

👩‍🍳 Method

1. Sauté the vegetables: Melt butter in a large pot over medium heat. Add onion and carrots and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds.
2. Make the base: Sprinkle in the flour and stir constantly for 1–2 minutes.
3. Add the liquids: Slowly whisk in the broth, followed by the milk and heavy cream. Stir until smooth.
4. Add broccoli: Stir in the broccoli, paprika, garlic powder, black pepper, salt, and nutmeg if using.
5. Simmer: Bring to a gentle simmer and cook uncovered for 15–20 minutes, until the broccoli and carrots are tender.
6. Add the cheese: Reduce the heat to low. Gradually stir in the shredded cheddar until completely melted and smooth. Do not boil after adding the cheese.
7. Adjust the texture: For a thicker soup, simmer for a few extra minutes. For a thinner consistency, add a splash of broth or milk.
8. Serve: Ladle into bowls and top with extra shredded cheddar and cracked black pepper. Serve with warm crusty bread for dipping! 🥖🥣

⭐ Tip

For the smoothest, creamiest soup, shred the cheddar yourself and add it gradually over low heat.