Creamy Broccoli Cheddar Soup
🛒 What You’ll Need
- 2 tbsp Unsalted butter 🧈
- 1 small Yellow onion, diced 🧅
- 1/4 cup All-purpose flour 🌾
- 2 cups Half-and-half (or whole milk) 🥛
- 2 cups Chicken or vegetable broth 🍲
- 3 cups Fresh broccoli florets, chopped small 🥦
- 1 cup Carrots, shredded or julienned 🥕
- 2 cups Sharp cheddar cheese, freshly shredded 🧀
- 1/4 tsp Nutmeg (the secret ingredient!) ✨
- Salt & Black Pepper to taste 🧂
👩🍳 Instructions
- Sauté: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3–5 minutes until soft and translucent. 🧅🔥
- Make the Roux: Sprinkle the flour over the onions and whisk constantly for 1–2 minutes to cook out the raw flour taste. 🌪️🌾
- Whisk in Liquids: Slowly pour in the half-and-half and the broth, whisking continuously to ensure there are no lumps. 🥛🌀
- Simmer: Bring the mixture to a gentle simmer. Add the chopped broccoli and shredded carrots. 🥦🥕📈
- Cook until Tender: Reduce heat to low, cover, and let simmer for 15–20 minutes until the vegetables are fork-tender. ⏲️🎯
- Get Cheesy: Stir in the shredded cheddar cheese one handful at a time until completely melted and smooth. Pro Tip: Don’t let the soup boil once the cheese is added, or it might grain! 🧀🚫🔥
- Season: Stir in the nutmeg, salt, and pepper. Taste and adjust seasoning as needed. 🧂✨
- Serve: Ladle into warm bowls and top with a little extra cheese or some crunchy croutons! 🥣🥖😋
🔥 Pro Tips:
- Shred Your Own Cheese: Pre-shredded cheese is coated in potato starch, which can make your soup grainy. For the creamiest texture, grate a block of sharp cheddar yourself! 🧀💎
- The Nutmeg Secret: Just a tiny pinch of nutmeg enhances the richness of the cheese and the earthiness of the broccoli perfectly. 🎯✨
