Broccoli Cheddar Soup
This creamy and cheesy Broccoli Cheddar Soup is packed with fresh broccoli florets and julienned carrots. It's so much better than Panera!
Servings 8 cups
Ingredients
- 5 tablespoons butter unsalted
- 1 ½ cups chopped yellow onion
- 2 teaspoons minced fresh garlic
- ½ cup all-purpose flour
- 2 ½ cups whole milk
- 3 cups chicken broth or stock (low sodium)
- 6 cups fresh broccoli florets cut into bite-size pieces
- 1 cup peeled and julienned carrots
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon ground nutmeg
- 1 bay leaf
- 8 ounces sharp cheddar cheese shredded
Instructions
- Melt butter over medium heat in a 6 quart Dutch oven or large soup pot. Add onion and cook for 3 to 4 minutes (or until softened) while stirring frequently. Add garlic and cook for an additional 30 seconds, stirring constantly.
- Slowly add flour (about a tablespoon at a time) while constantly stirring. Once all of the flour is added and there is a paste formed, slowly pour in milk while continuing to stir. Cook for 1 minute while whisking to smooth out any lumps.
- Slowly pour in chicken broth and stir to combine.
- Add broccoli, carrots, salt, pepper, nutmeg, and bay leaf. Stir to combine. Bring to a simmer and simmer for 10 to 15 minutes (stirring occasionally) or until broccoli and carrots are tender. Reduce heat as necessary to maintain a gentle simmer.
- Remove from heat and add cheese (a handful at a time) while stirring in between each addition until melted and smooth. Season with additional salt and pepper, if desired. Remove and discard bay leaf before serving.
Notes
- If using an immersion blender, blend before adding the cheese (once removed from heat).
- Once cooled, store in an airtight container in the fridge for up to 3 days.
- Reheat over low heat on the stovetop, stirring often.