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Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 large carrot, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 3 cups sharp cheddar cheese, shredded
Before you start
Equipment You'll Need
- Large pot or Dutch oven
- Whisk
- Wooden spoon or spatula
- Cutting board
- Chef's knife
- Box grater or food processor
- Measuring cups and spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Shred your own cheese from a block rather than using pre-shredded cheese, as it melts more smoothly and creates a creamier texture.
- Do not let the soup boil after adding the cheese, as high heat can cause the cheese to separate and become grainy.
- For a thicker soup, use an immersion blender to partially blend some of the broccoli, leaving plenty of chunks for texture.
- Cut the broccoli into uniform, bite-sized pieces so they cook evenly.
- Stir the soup frequently while adding cheese to ensure it melts evenly and doesn't stick to the bottom of the pot.
Instructions
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Melt the butter in a large pot or Dutch oven over medium heat.
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Add the diced onion and cook for 4 to 5 minutes until softened and translucent, stirring occasionally.
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Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
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Sprinkle the flour over the onion and garlic mixture, stirring constantly for 2 to 3 minutes to create a roux and cook out the raw flour taste.
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Gradually whisk in the milk and chicken broth, stirring constantly to prevent lumps from forming.
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Add the heavy cream, broccoli florets, and shredded carrot to the pot.
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Season with salt, black pepper, nutmeg, and cayenne pepper, stirring to combine.
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Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for 15 to 20 minutes until the broccoli is tender but still bright green.
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Remove the pot from heat and gradually stir in the shredded cheddar cheese, adding it in batches and stirring until completely melted and smooth after each addition.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Serve hot, garnished with extra shredded cheese if desired.
Chef's notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat, stirring frequently to prevent the cheese from separating. Add a splash of milk or broth if the soup has thickened too much.
This soup can be frozen for up to 2 months, though the texture may be slightly grainy when reheated. Whisk vigorously or blend briefly to restore creaminess.
Serve with crusty bread, garlic bread, or in bread bowls for a complete meal.
For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese to 2 cups.
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