Broccoli Cheddar Soup
Creamy Broccoli Cheddar Soup is comfort in a bowl. Tender broccoli and carrots simmer in a rich, velvety base, then get finished with freshly shredded Old Croc Sharp Cheddar for a bold, savory depth that makes every spoonful feel cozy and satisfying. It’s smooth, warming, and hearty enough to stand on its own, yet simple enough for an easy weeknight meal.
Ingredients:
- 2 cups shredded Old Croc Sharp Cheddar
- 2 large broccoli heads, cut into florets
- 8 oz shredded (matchstick) carrots
- 1 cup milk
- 1 quart heavy cream
- ½ cup all-purpose flour
- ¼ cup diced red onion
- ¼ cup minced garlic
- 1 cup chicken broth (or veggie broth for a vegetarian version)
- 3 tbsp butter
- Salt & pepper, to taste
- Optional: a pinch of thyme or nutmeg for cozy flavor
- Optional topping: crispy crumbled bacon 🥓
Directions
- Melt the butter in a large stockpot or Dutch oven over medium heat.
- Add onion and sauté until translucent, about 2–3 minutes.
- Stir in garlic (and thyme, if using) until fragrant — around 1 minute.
- Sprinkle in flour and whisk constantly for 1 minute to form a light roux.
- Slowly whisk in the chicken broth, scraping up any browned bits from the bottom.
- Gradually pour in the milk and heavy cream, whisking until smooth and slightly thickened.
- Add the broccoli and carrots, then season with salt and pepper. Cover and simmer until the veggies are tender — about 10 minutes.
- Turn the heat to low.
- Freshly shred sharp cheddar. Stir in the shredded cheese, a handful at a time, until melted and creamy.
- Taste and adjust seasoning — more salt, pepper, or a dash of nutmeg, if desired.
- Top each bowl with crispy bacon bits for that salty crunch.
- For extra creaminess, blend half the soup and stir it back in.
- Want it heartier? Add diced cooked potatoes or serve with a thick slice of sourdough.
- Leftovers keep great – refrigerate up to 4 days or freeze for a future comfort meal.