Cheese and Trees Soup
Warm up with a bowl of cozy, creamy indulgence with this "Cheese and Trees Soup," a delightful blend of sharp cheddar cheese and nutrient-packed broccoli florets. This comforting soup combines the natural sweetness of sautéed onions and carrots with a rich base of milk, cream, and a hint of nutmeg to elevate the flavor. Thickened to perfection and partially blended for a balance of chunky and smooth textures, this easy-to-make recipe is ready in under an hour and perfect for weeknight dinners or a comforting lunch. Serve it with crusty bread or a fresh salad for a complete meal that will have everyone going back for seconds. Packed with wholesome ingredients, "Cheese and Trees Soup" is the ultimate creamy broccoli cheese soup that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 1 cup carrots, shredded
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the broccoli florets and shredded carrots to the pot, stirring to combine.
Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Lower the heat to simmer and cook for 15 minutes, or until the broccoli is tender.
In a small bowl, whisk the flour into the milk until smooth and free of lumps.
Gradually stir the milk-flour mixture into the pot. Allow the soup to simmer for 5-7 minutes, stirring often, until it thickens.
Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and nutmeg (if using). Continue stirring until the cheese is fully melted and the soup is creamy.
Use an immersion blender to partially blend the soup if you prefer a smoother consistency, leaving some broccoli florets intact for texture. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)
Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra shredded cheese or a sprinkle of black pepper, and enjoy!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.9 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 410 mg | 32% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 292 mg | 6% | |
*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.
