Broccoli Cheddar Soup Plus
Warm, creamy, and irresistibly comforting, Broccoli Cheddar Soup Plus takes your favorite classic soup to new heights with the addition of grated carrots, a touch of garlic, and a creamy blend of milk and heavy cream. This velvety soup is loaded with sharp cheddar cheese and tender broccoli florets, making it both hearty and flavorful. Whether you prefer it smooth or with a bit of chunky texture, this versatile recipe is easy to customize. Top it with crispy bacon for a savory twist, and serve it alongside slices of crusty French bread for the ultimate cozy meal. Perfect for weeknight dinners or a crowd-pleasing appetizer, this one-pot recipe is a satisfying way to enjoy wholesome ingredients, all in under an hour.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 1 cup Carrots, grated
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 4 tablespoons Butter
- 0.25 cup All-purpose flour
- 3 cups Chicken or vegetable broth
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.125 teaspoon Ground nutmeg (optional)
- 0.5 cup Crispy bacon, crumbled (optional)
- 4 slices French bread or baguette slices, for serving (optional)
Instructions
Heat a large pot over medium heat and add the butter. Once melted, stir in the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and grated carrots to the pot, and sauté for another 2 minutes until fragrant.
Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps. Increase the heat to medium-high and bring the mixture to a gentle simmer.
Add the broccoli florets to the pot and simmer for 8-10 minutes, or until the broccoli is tender.
Reduce the heat to low and stir in the whole milk and heavy cream. Let the soup warm through, but do not let it boil.
Using an immersion blender, carefully blend the soup until smooth, or leave some chunks of broccoli for texture, depending on your preference. Alternatively, you can transfer the soup to a blender in batches.
Stir in the shredded sharp cheddar cheese, mixing until fully melted and incorporated.
Season the soup with salt, black pepper, and a touch of ground nutmeg if desired. Adjust seasoning to taste.
If using, sprinkle the crumbled crispy bacon on top of each bowl before serving.
Serve hot, optionally with slices of French bread or baguette on the side for dipping. Enjoy!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2065 mg | 90% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.8 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 627 mg | 48% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
