Classic Cream of Broccoli Soup
Total time50 min
Prep time15 min
Cook time35 min
4.9(11)
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1 lb broccoli florets (about 5 cups), cut into small pieces
- 1 medium carrot, peeled and diced
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus more for serving
- ½ tsp dry mustard
- ¼ tsp freshly grated nutmeg
- salt and pepper, to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook, stirring occasionally, until the onion is softened and translucent and the carrot has begun to soften, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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