Canadian Broccoli Cheese Soup
Warm up your weeknight with this comforting and creamy Canadian Broccoli Cheese Soup, a hearty bowl of bliss that’s perfect for cozy dinners or chilly afternoons. Bursting with flavor from tender broccoli florets, sharp cheddar cheese, and a medley of sautéed vegetables, this classic recipe strikes the perfect balance between wholesome and indulgent. The addition of nutmeg and optional heavy cream elevates the richness, while the partial blending technique ensures a velvety texture with satisfying chunks. Ready in just 40 minutes, this one-pot wonder is not only quick and easy to make but also a guaranteed family favorite. Serve it with crusty bread or extra cheese for an irresistible finishing touch! Keywords: Canadian Broccoli Cheese Soup, easy broccoli soup recipe, creamy cheese soup, comfort food, quick and easy dinner.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large (diced) yellow onion
- 1 large (shredded) carrot
- 1 (diced) celery stalk
- 3 cloves (minced) garlic
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 5 cups (chopped into bite-sized pieces) broccoli florets
- 2 cups (shredded) sharp cheddar cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) ground black pepper
- 0.125 teaspoon (optional) nutmeg
- 0.5 cup (optional, for extra creaminess) heavy cream
Instructions
Melt the unsalted butter in a large pot over medium heat.
Add the diced yellow onion, shredded carrot, and diced celery. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the all-purpose flour over the vegetables, stirring constantly for about 1-2 minutes to cook off the raw flour taste.
Gradually whisk in the chicken or vegetable stock, ensuring no lumps remain.
Add the whole milk and bring the mixture to a gentle simmer.
Stir in the chopped broccoli florets, then cover and simmer for 10-12 minutes, or until the broccoli is tender.
Reduce the heat to low. Using an immersion blender, partially blend the soup to your desired consistency, leaving some chunks of broccoli for texture. (Alternatively, remove a portion of the soup, blend it in a countertop blender, then return it to the pot.)
Stir in the shredded sharp cheddar cheese, one handful at a time, until smooth and fully melted.
Season the soup with salt, ground black pepper, and nutmeg (if using). Taste and adjust seasoning as needed.
For extra creaminess, stir in the heavy cream and heat through without boiling.
Serve hot with fresh bread or a sprinkle of extra cheese on top, if desired.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 7699 mg | 335% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 40.4 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2576 mg | 198% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1520 mg | 32% | |
*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.
