Name: Light Broccoli Cheddar Soup
Ingredients: 2 tablespoons Unsalted Butter: This forms the base of our roux, providing a rich flavor that oil just can’t replicate. It’s the first layer of deliciousness.; 1 large Yellow Onion, finely chopped: The aromatic foundation of the soup. Sautéing it until soft and translucent releases its natural sweetness, adding incredible depth.; 2 cloves Garlic, minced: A pungent and essential aromatic that complements both the broccoli and the cheese.; 2 medium Carrots, finely grated: These add a subtle sweetness, a beautiful fleck of color, and an extra serving of vegetables. Grating them ensures they melt into the soup and cook quickly.; ¼ cup All-Purpose Flour: This is the key thickening agent for our roux. It combines with the butter to create a paste that gives the soup its body and creamy texture without heavy cream.; 2 cups Low-Sodium Vegetable Broth: Using a low-sodium version allows you to control the final saltiness of the soup. It provides a savory, vegetable-forward base.; 2 cups 2% Milk: This is our secret to a creamy yet light soup. It provides the richness and velvety mouthfeel of cream with a fraction of the fat. Whole milk can also be used for a slightly richer result.; 1 pound Broccoli Florets, chopped into small, bite-sized pieces (about 5-6 cups): The star of the show. Using fresh broccoli provides the best flavor and texture. Chopping it small ensures it cooks evenly and is easy to eat.; ¼ teaspoon Smoked Paprika: Adds a subtle, smoky undertone that beautifully complements the sharp cheddar.; A pinch of Nutmeg: A secret ingredient in many cream-based sauces and soups. You won’t taste it directly, but it enhances the nutty notes of the cheese and adds a warmth that rounds out all the flavors.; 8 ounces Sharp Cheddar Cheese, freshly grated from a block: This is non-negotiable for a smooth, perfect soup. Pre-shredded cheese contains anti-caking agents that can make your soup grainy. A sharp cheddar provides the most robust cheese flavor.; Salt and Freshly Ground Black Pepper, to taste: Essential for seasoning. It’s important to taste and adjust at the end, after the cheese has been added, as the cheese itself is salty.

Ingredients

Scale

2 tablespoons Unsalted Butter: This forms the base of our roux, providing a rich flavor that oil just can’t replicate. It’s the first layer of deliciousness.
1 large Yellow Onion, finely chopped: The aromatic foundation of the soup. Sautéing it until soft and translucent releases its natural sweetness, adding incredible depth.
2 cloves Garlic, minced: A pungent and essential aromatic that complements both the broccoli and the cheese.
2 medium Carrots, finely grated: These add a subtle sweetness, a beautiful fleck of color, and an extra serving of vegetables. Grating them ensures they melt into the soup and cook quickly.
¼ cup All-Purpose Flour: This is the key thickening agent for our roux. It combines with the butter to create a paste that gives the soup its body and creamy texture without heavy cream.
2 cups Low-Sodium Vegetable Broth: Using a low-sodium version allows you to control the final saltiness of the soup. It provides a savory, vegetable-forward base.
2 cups 2% Milk: This is our secret to a creamy yet light soup. It provides the richness and velvety mouthfeel of cream with a fraction of the fat. Whole milk can also be used for a slightly richer result.
1 pound Broccoli Florets, chopped into small, bite-sized pieces (about 5-6 cups): The star of the show. Using fresh broccoli provides the best flavor and texture. Chopping it small ensures it cooks evenly and is easy to eat.
¼ teaspoon Smoked Paprika: Adds a subtle, smoky undertone that beautifully complements the sharp cheddar.
A pinch of Nutmeg: A secret ingredient in many cream-based sauces and soups. You won’t taste it directly, but it enhances the nutty notes of the cheese and adds a warmth that rounds out all the flavors.
8 ounces Sharp Cheddar Cheese, freshly grated from a block: This is non-negotiable for a smooth, perfect soup. Pre-shredded cheese contains anti-caking agents that can make your soup grainy. A sharp cheddar provides the most robust cheese flavor.
Salt and Freshly Ground Black Pepper, to taste: Essential for seasoning. It’s important to taste and adjust at the end, after the cheese has been added, as the cheese itself is salty.

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Instructions

Melt and Sauté: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Once it’s shimmering, add the finely chopped yellow onion and finely grated carrots. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft, translucent, and fragrant. You don’t want them to brown, just to soften and release their sweetness. Add the minced garlic and cook for another minute until you can smell its aroma.
Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously with a wooden spoon or whisk for about 1-2 minutes. The flour will coat the vegetables and begin to cook. This step is crucial; cooking the flour taste out is key to a delicious, non-pasty soup. The mixture will look like a thick, clumpy paste. This is your roux, the foundation of the soup’s creaminess.
Slowly Add Liquids: While whisking constantly, very slowly pour in the low-sodium vegetable broth. Pouring slowly and whisking vigorously is the secret to a lump-free soup. Scrape the bottom of the pot to release any browned bits of flavor. Once the broth is fully incorporated and the mixture is smooth, slowly whisk in the 2% milk. Continue whisking until everything is well combined.
Simmer and Thicken: Bring the mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil, as this can cause the milk to curdle or scorch. As it heats, the soup will begin to thicken noticeably. This should take about 5-7 minutes.
Cook the Broccoli: Add the chopped broccoli florets, smoked paprika, and the pinch of nutmeg to the pot. Stir to combine. Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the broccoli is very tender and can be easily pierced with a fork. The long, slow simmer allows the broccoli to infuse its flavor into the soup base.
Blend for Texture (Optional): This step is all about your personal preference. For a perfectly smooth and velvety soup, use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency. Be careful of hot splatters. Alternatively, you can carefully transfer the soup in batches to a countertop blender (do not fill more than halfway, and be sure to vent the lid to allow steam to escape) and blend until smooth before returning it to the pot. For a chunkier soup, you can blend just a portion of it or simply use a potato masher to break down some of the larger broccoli pieces.
Melt the Cheese: Turn off the heat completely. This is the most important step to prevent a grainy soup. Let the soup cool for a minute or two. Then, add the freshly grated sharp cheddar cheese to the pot in small handfuls, stirring gently and continuously after each addition until the cheese is completely melted and incorporated. The residual heat of the soup is enough to melt the cheese perfectly.
Final Seasoning: Taste the soup and season generously with salt and freshly ground black pepper as needed. The amount of salt will depend on the saltiness of your broth and cheese. Stir one last time, and serve immediately.

Nutrition

Serving Size: one normal portion
Calories: 290
Fiber: 4g
Protein: 15g