Broccoli Cheddar Soup
A velvety cheese soup loaded with tender broccoli and carrots. A cozy bread-bowl favorite that comes together in one pot.
Ingredients
6 servings
Instructions
-
Melt butter in a pot over medium heat; cook onion until soft, about 5 minutes.
-
Stir in broccoli and carrot; cook 3 minutes.
-
Sprinkle flour over and cook 1 minute. Slowly whisk in milk.
-
Simmer until the vegetables are tender, about 10 minutes.
-
Reduce heat, add cheddar and salt, and stir until melted and smooth.
-
Serve hot, with extra cheese if you like.
Nutrition
Per serving, estimated.
- Calories
- 320 kcal
- Protein
- 17g
- Carbs
- 16g
- Fat
- 21g
- Fiber
- 2g
Tips
- Shred your own cheddar so it melts without clumping.
- Keep the heat low once the cheese goes in to avoid a grainy texture.
- A potato masher gives you a chunkier or smoother soup as you prefer.
Variations
- Add a pinch of nutmeg for warmth.
- Stir in a dash of hot sauce.
- Top with croutons or bacon.
Frequently Asked Questions
Yes, add it straight from frozen; it just needs a minute or two longer to cook.
Warm gently on the stove over low heat, stirring often; avoid boiling.
Use a gluten-free flour blend to thicken and it becomes gluten-free.
