Broccoli Cheddar Soup

Here’s a cozy and creamy Broccoli Cheddar Soup 🥦🧀 — just like the classic restaurant-style version:

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🥦🧀 Broccoli Cheddar Soup

Ingredients (serves 4–6)

• 4 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups chicken or vegetable broth

• 2 cups whole milk (or half-and-half for creamier)

• 2 cups broccoli florets, chopped small

• 1 cup carrots, shredded or matchstick

• 2 cups sharp cheddar cheese, shredded

• 1/2 tsp mustard powder (optional, adds depth)

• Salt & black pepper, to taste

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Instructions

1. Sauté base: In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened.

2. Make roux: Stir in flour and cook for 1 minute. Slowly whisk in broth until smooth.

3. Add milk & veggies: Stir in milk, broccoli, and carrots. Simmer 15–20 minutes, stirring occasionally, until broccoli is tender.

4. Make it cheesy: Remove from heat. Stir in shredded cheddar until melted and creamy. Season with salt, pepper, and mustard powder if using.

5. Serve: Enjoy warm with crusty bread or in a bread bowl.

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✨ Tips & Variations:

• Use an immersion blender for a smoother soup, or leave chunky for more texture.

• Add a pinch of cayenne or paprika for a little heat.

• Swap cheddar with Gruyère or Colby Jack for a twist.

Would you like me to also give you a Panera-style bread bowl version?