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A bowl of creamy broccoli cheddar soup with melted cheese and fresh broccoli florets

30 Minute Broccoli Cheddar Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 1/4 cup unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 1/4 cup all -purpose flour
  • 2 cups half -and-half
  • 2 cups low -sodium chicken stock
  • 1 pound fresh broccoli florets, chopped into bite-sized pieces
  • 1 cup carrots , shredded
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions
 

  • Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  • Add the diced onion and sauté for 3 to 4 minutes until translucent and softened.
  • Whisk in the flour and cook for 1 to 2 minutes to form a roux, ensuring it does not brown.
  • Gradually whisk in the chicken stock and half-and-half, stirring constantly to ensure a smooth texture without lumps.
  • Allow the liquid to simmer for 10 minutes over medium-low heat until thickened.
  • Incorporate the broccoli florets and shredded carrots into the pot.
  • Cover and simmer for an additional 10 to 12 minutes, or until the broccoli reaches desired tenderness.
  • Stir in the ground nutmeg, salt, and black pepper.
  • Remove the pot from the heat and stir in the shredded cheddar cheese one handful at a time until completely melted and the soup is homogeneous.
  • Adjust seasoning to taste and serve immediately.