Quick and Easy Broccoli Cheddar Soup

Directions

1. Melt 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, about 5–6 minutes.
2. Reduce heat to low, add the garlic, and cook for 1 minute while stirring constantly to release its aroma.
3. Sprinkle in the flour and cook for 2 minutes, stirring constantly to make a roux.
4. Gradually stir in the chicken or vegetable broth, salt, black pepper, and nutmeg. Bring to a low boil, then reduce heat to a simmer.
5. Add the chopped carrots and simmer for about 10 minutes, stirring occasionally.
6. Add the broccoli florets and continue to simmer for another 10 minutes, or until the carrots and broccoli are tender.
7. Remove from heat and gradually stir in the shredded cheddar cheese a little at a time, alternating with the heavy cream, until smooth and creamy.
8. Serve immediately, garnished with additional cheddar and crumbled bacon if desired.

Recipe Details

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Servings: 4–6
Difficulty: Easy

Variations & Substitutions

• Use low-fat milk or half-and-half instead of heavy cream for a lighter version.
• Add a pinch of cayenne pepper for a subtle kick.
• Swap cheddar for Gruyère or Monterey Jack for a different flavor profile.
• Make it vegetarian by using vegetable broth and omitting the bacon.

Serving Suggestions