Broccoli cheddar soup
🧾 Ingredients (serves 4)
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 2 cups milk (whole or 2%)
• 3 cups broccoli florets, chopped small
• 1 cup grated carrot (optional for color and sweetness)
• 2 cups sharp cheddar cheese, shredded
• Salt and pepper to taste
• Pinch of nutmeg (optional for warmth)
Method
1. Sauté aromatics
◦ Melt butter in a pot over medium heat.
◦ Add onion and garlic; cook until soft and fragrant.
2. Make roux
◦ Stir in flour and cook for 1–2 minutes.
◦ Slowly whisk in broth and milk until smooth.
3. Simmer veggies
◦ Add broccoli and carrot.
◦ Simmer for 15–20 minutes until tender.
4. Blend (optional)
◦ Use an immersion blender for a smoother texture, or leave chunky.
5. Add cheese & season
◦ Stir in cheddar until melted.
◦ Season with salt, pepper, and nutmeg.
💡 Tips
• Use aged cheddar for deeper flavor.
• Add a splash of cream for extra richness.
• Serve in a bread bowl or with crusty garlic toast.
• Freeze leftovers in portions—reheat gently to avoid cheese separation.
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