Ingredients

Scale

Here’s what you need to bring this delicious soup to life. Don’t worry; it’s all about simple, straightforward ingredients:

4 cups broccoli florets (fresh or frozen)
1 cup shredded carrots
1 small onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups milk (I prefer whole milk for creaminess)
3 cups shredded cheddar cheese
1/4 cup all-purpose flour
1/4 cup unsalted butter
Salt and pepper to taste
A pinch of nutmeg (optional, but adds a lovely warmth)

Feel free to swap the cheddar with your favorite cheese blend or use almond milk if you’re going dairy-free. This recipe is forgiving, much like those makeshift meals my mom would put together. Adjust it to fit your pantry and dietary needs.

Instructions

Now, let’s get cooking! Here’s how you can whip up this soup in no time:

In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
Sprinkle the flour over the onion mixture, stirring constantly for about 2 minutes to create a roux. This will thicken your soup beautifully.
Gradually whisk in the broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the broccoli florets and shredded carrots, cooking until the vegetables are tender, roughly 10-12 minutes.
Reduce the heat to low and slowly stir in the milk and shredded cheese, one cup at a time, allowing it to melt completely before adding more.
Season with salt, pepper, and a pinch of nutmeg if desired. Let the soup simmer for another 5 minutes, stirring occasionally, until it reaches your preferred consistency.

And there you have it—a pot full of creamy, cheesy goodness ready to be devoured.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Broccoli Cheese Soup, recipe, cooking, food