Quick and Easy Broccoli Cheddar Soup

This creamy tasty Broccoli Cheddar Soup Recipe is so quick and easy to make. A rich cheddar broth packed with tender broccoli, carrots, and onions make this hearty soup a warm comfort on even the coldest days.

Course Soup

Cuisine American

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Prep Time 5

Cook Time 25

Servings servings

Calories 438kcal

Author Beth Pierce

Ingredients

4 tablespoon butter
1 medium onion finely chopped
3 cloves garlic minced
¼ cup all-purpose our
4 cups low-sodium chicken broth or vegetable broth
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg optional but strongly suggested if you like nutmeg
2 carrots peeled and chopped
3 cups broccoli florets
2 cups sharp cheddar
1 cup heavy cream
3 slices cooked bacon, crumbled

Instructions

Melt the butter in a large Dutch Oven or heavy stockpot over medium heat. Add the onion and cook until soft and lightly browned on the edges. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. Stir in the vegetable broth, salt, black pepper, and nutmeg.
Bring the soup to a low boil and then reduce to a simmer, stirring often. Add the carrots and simmer for about 10 minutes. Add the broccoli and simmer for another 5-6 minutes or until the carrots and broccoli are tender.
Remove from the heat and stir the cheese in a little at a time, alternating with the heavy cream. Garnish with a bit of chopped bacon and shredded cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
To freeze store in heavy-duty freezer bags. Freeze for up to 3 months. Defrost in the refrigerator overnight. Reheat over very low heat, stirring frequently to prevent the cream from curdling.

Nutrition