Ingredients (Serves 4):

  • 4 cups fresh broccoli florets (about 1 large head of broccoli), chopped
  • 1 medium carrot, peeled and grated
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp butter (or olive oil for a lighter option)
  • 3 tbsp all-purpose flour (or a gluten-free flour blend)
  • 3 cups vegetable or chicken broth
  • 1 cup milk (any milk of choice; use unsweetened almond or oat milk for a dairy-free option)
  • 1 cup heavy cream (optional for extra creaminess, or add more milk if you prefer it lighter)
  • 2 cups sharp cheddar cheese, freshly grated
  • Salt and pepper, to taste
  • A pinch of nutmeg (optional, for extra warmth)
  • Freshly chopped chives or green onions, for garnish

Instructions:

1. Prepare the Vegetables:

  • Chop the broccoli into small florets. Grate the carrot and finely dice the onion.
  • If you want a smoother texture, you can roughly chop the broccoli into even smaller pieces.

2. Sauté the Aromatics:

  • In a large pot or Dutch oven, melt the butter over medium heat.
  • Add the diced onion and sauté for 3-4 minutes until softened.
  • Stir in the garlic and cook for another minute until fragrant.

3. Create the Roux:

  • Sprinkle the flour over the onion mixture and stir constantly for about 1-2 minutes to cook the flour. This will help thicken the soup and give it a smooth consistency.

4. Add Broth and Simmer:

  • Slowly pour in the broth, whisking continuously to combine with the roux. This helps prevent lumps.
  • Add the chopped broccoli, grated carrot, and a pinch of salt and pepper.
  • Bring the mixture to a simmer and cook for 8-10 minutes, or until the broccoli is tender. Stir occasionally.

5. Add Milk and Cheese:

  • Stir in the milk and, if using, the heavy cream. Heat through but do not bring to a boil.
  • Gradually add the shredded cheddar cheese, a little at a time, stirring constantly to melt the cheese into the soup. This helps create a creamy texture.

6. Season and Serve:

  • Add salt and pepper to taste, and a pinch of nutmeg for warmth if desired.
  • Ladle the soup into bowls and garnish with chopped chives or green onions.

Nutritional Information (Per Serving, Approx.):

  • Calories: ~400 kcal
  • Carbohydrates: ~15g
  • Protein: ~15g
  • Fat: ~30g
  • Fiber: ~3g
  • Sodium: ~600mg (depending on added salt and broth)

Tips:

  • For a Thicker Soup: You can blend part of the soup with an immersion blender or in a regular blender, then return it to the pot.
  • Make It Lighter: Use low-fat milk or omit the cream to cut calories and fat. Add more vegetable broth to adjust consistency.
  • Cheese Tips: Use freshly grated cheese to avoid clumping, as pre-shredded cheese often contains anti-caking agents.

This Broccoli Cheddar Soup is creamy, comforting, and quick, making it a perfect go-to meal in just 30 minutes.