Description
A creamy, flavorful broccoli cheddar soup with stovetop and Crockpot methods, perfect for cozy fall and winter nights.
Ingredients
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4 cups broccoli florets
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1 cup shredded carrots
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1 small onion, chopped
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2 cloves garlic, minced
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4 tbsp butter
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3 tbsp flour
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2 cups milk
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3 cups vegetable or chicken broth
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2 cups shredded sharp cheddar cheese
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Salt, pepper, and nutmeg to taste
Instructions
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Melt butter, sauté onion and garlic.
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Whisk in flour to make a roux.
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Add broth, broccoli, and carrots; simmer until tender.
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Stir in milk and cheese; cook until smooth and creamy.
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Season with salt, pepper, and nutmeg. Serve warm.
Crockpot Option:
Add all ingredients except milk and cheese. Cook 4–6 hours on low. Stir in milk and cheese 30 minutes before serving.
Notes
For extra creaminess, add a splash of cream before serving.
Use frozen broccoli if fresh isn’t available.
Blend half the soup for a thicker texture.
To make gluten-free, swap flour for cornstarch.
Store leftovers up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (stovetop) or 4–6 hours (Crockpot)
- Category: Dinner
Nutrition
- Calories: 320 kcal per serving