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A white bowl filled with creamy broccoli cheddar soup topped with extra shredded cheese and fresh broccoli florets.

Ultimate Broccoli Cheddar Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 385 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
  • 3 cups fresh broccoli florets, cut into bite-sized pieces
  • 1 cup carrots , julienned or shredded
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces sharp cheddar cheese, freshly shredded

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and sauté for 5 minutes until soft and translucent.
  • Whisk in the flour and cook for 2 minutes, stirring constantly to create a light roux and remove the raw flour taste.
  • Gradually whisk in the half-and-half and chicken stock, ensuring no lumps remain. Bring to a gentle simmer and cook for 10 minutes until the base has slightly thickened.
  • Add the broccoli florets and julienned carrots. Cover and reduce heat to low; simmer for 15 to 20 minutes until the vegetables reach the desired tenderness.
  • Remove the pot from the heat. Stir in the nutmeg, salt, and black pepper.
  • Add the shredded cheddar cheese one handful at a time, stirring constantly until the cheese is fully incorporated and the soup is smooth. Serve immediately.