Ingredients
Base Ingredients
- 1/4 cup butter
- 1/2 medium onion, chopped
- 1/4 cup all-purpose flour
Liquids
- 2 cups half-and-half cream
- 2 cups chicken or vegetable stock
Vegetables
- 2 cups broccoli florets, chopped
- 1 cup carrots, julienned or shredded
- 1 stalk celery, diced (optional)
Cheese & Seasoning
- 2 1/2 cups sharp cheddar cheese, grated
- Salt and black pepper, to taste
- 1/8 teaspoon nutmeg (optional)
Instructions
- Melt the Butter and Sauté the Onion: In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until softened, about 3–5 minutes, stirring occasionally to prevent burning and to release the onion’s sweetness.
- Make the Roux: Sprinkle in the flour and whisk continuously to form a roux. Cook for 1–2 minutes, ensuring the mixture doesn’t brown, which will cook out the raw flour taste and help thicken the soup.
- Create the Soup Base: Gradually whisk in the half-and-half and chicken or vegetable stock. Bring the mixture to a gentle simmer and let it thicken for 5–7 minutes, stirring frequently to keep a smooth texture.
- Add the Vegetables: Stir in the chopped broccoli, julienned carrots, and diced celery if using. Simmer the soup for 15–20 minutes, stirring occasionally, until the vegetables are tender but still retain some texture.
- Melt in the Cheese: Reduce the heat to low. Gradually add the grated sharp cheddar cheese, stirring continuously until it fully melts into the soup, resulting in a creamy and smooth consistency.
- Season and Serve: Add salt, black pepper, and a pinch of nutmeg (if desired). Taste and adjust the seasoning according to preference. Serve the soup hot, optionally in a bread bowl or alongside fresh crusty bread for a comforting meal.
Notes
- For a vegetarian option, use vegetable stock instead of chicken stock.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- You can substitute half-and-half with whole milk or heavy cream for a lighter or richer soup, respectively.
- The celery is optional but adds additional flavor and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a smoother soup, blend part or all of the soup before adding the cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
