Ultra Creamy Broccoli Cheese Soup
This delicious and creamy broccoli cheese soup is perfect for cozy days, loaded with fresh broccoli, sharp cheddar, and made easily on the stovetop or in an Instant Pot.
Ingredients
- 1 large head broccoli chopped small
- 2 cups shredded sharp cheddar cheese
- 1 small onion diced fine
- 2 garlic cloves minced
- 1 large carrot grated
- 4 cups low-sodium chicken or veggie broth
- 2 cups whole milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- Salt and black pepper to taste
Instructions
- In a large soup pot, melt butter over medium heat. Add onion and carrot, and cook for about 5 minutes until softened.
- Stir in garlic and cook for an additional minute.
- Sprinkle flour over the mixture and let bubble for another minute.
- Gradually whisk in the broth and milk, bringing the mixture to a simmer.
- Add the chopped broccoli and cook until soft, about 10-12 minutes.
- Lower the heat and slowly add the cheddar, stirring continuously until melted and smooth.
- Season with salt and pepper to taste, and blend with an immersion blender if desired for a smoother texture.
Notes
For extra creaminess, use whole milk and fresh, block cheese instead of pre-shredded. Adjust the seasoning to your preference.