Creamy Broccoli Cheddar Soup

Warm, hearty, and loaded with cheesy goodness—this soup is perfect for cozy nights!

Ingredients

For the Soup Base:

• 1 small onion, finely chopped
• 1 carrot, diced
• 1 celery stalk, chopped into small pieces
• 2 garlic cloves, minced
• 1 tbsp unsalted butter
• 2 tbsp flour (all-purpose, whole wheat, or gluten-free)
• 2 ½ cups low-sodium chicken or vegetable broth
• 1 cup low-fat milk
• 2 small potatoes, peeled and diced

For Flavor and Thickness:

• ¼ tsp kosher salt (adjust to taste)
• Ground black pepper, to taste

For the Vegetables:

• 4 cups small broccoli florets (about 2 heads)

For the Cheese:

• 1 ½ cups grated low-fat sharp cheddar cheese
• 2 slices American cheese (made with 2% milk)
• 1 tbsp grated Parmesan cheese

Instructions

1. Prep the Vegetables

• Finely chop the onion, carrot, celery, and garlic.
• Use a food processor for even, small pieces if desired.

2. Sauté the Vegetables

1. In a large pot, melt the butter over low heat.
2. Add the chopped onion, carrot, celery, and garlic.
3. Sauté for about 5 minutes until the vegetables are softened and aromatic.

3. Create the Base

1. Sprinkle the flour over the vegetables and season with kosher salt and black pepper.
2. Stir until the flour is fully incorporated and forms a smooth mixture.
3. Gradually pour in the chicken or vegetable broth, followed by the milk. Stir to combine.

4. Cook the Potatoes

1. Add the diced potatoes to the pot.
2. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low.
3. Cover and simmer for 10–15 minutes, until the potatoes are tender.

5. Add the Broccoli

1. Stir in the broccoli florets and Parmesan cheese.
2. Cook uncovered for 5 minutes, or until the broccoli is tender but still vibrant green.

6. Add the Cheese

1. Gradually add the cheddar cheese and American cheese slices.
2. Stir until the cheeses are fully melted and incorporated into the soup, creating a creamy texture.

7. Thicken the Soup (Optional)

• For a thicker soup, use an immersion blender to lightly blend a portion of the soup directly in the pot.
• Alternatively, remove 1–2 cups of the soup (mostly potatoes and broccoli), blend it in a food processor, and stir it back into the pot.

8. Serve and Enjoy

• Ladle the soup into bowls while still warm.
• Garnish with additional cheddar cheese, cracked black pepper, or a sprinkle of parsley if desired.
• Serve with crusty bread for a complete and satisfying meal.

Tips for Success

• Use fresh, vibrant broccoli for the best flavor and texture.
• For a richer soup, substitute half of the milk with heavy cream.
• Add a pinch of red pepper flakes for a spicy twist.