Go Back
–+ servings
Creamy Cheddar and Broccoli Velouté

Creamy Cheddar and Broccoli Velouté: Cozy Comfort in a Bowl

Enjoy a comforting bowl of Creamy Cheddar and Broccoli Velouté, a rich and nourishing soup perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Broccoli and Velouté Base
  • 4 cups broccoli florets Fresh is best but frozen works in a pinch.
  • 1 small onion, diced Shallots offer a lovely alternative.
  • 2 cloves garlic, minced Garlic powder can be a non-fresh substitute.
  • 3 tablespoons unsalted butter Substitute with olive oil for a dairy-free version.
  • 3 tablespoons all-purpose flour Use gluten-free flour for an alternative.
  • 2 cups vegetable or chicken broth Low-sodium versions help control salt content.
  • 2 cups whole milk Swap for plant-based milk for a dairy-free option.
  • 1.5 cups sharp cheddar cheese, shredded Consider vegan cheese for a plant-based version.
  • Salt Essential for seasoning; adjust according to cheese saltiness.
  • Freshly ground black pepper Essential for seasoning.
  • Pinch of nutmeg Optional; enhances flavor complexity.
  • 0.25 teaspoon smoked paprika Optional; regular paprika can be used instead.
  • Chopped fresh chives or parsley For garnish.

Equipment

  • Large Pot
  • immersion blender

Method
 

Preparation Steps
  1. In a large pot, melt 3 tablespoons of unsalted butter over medium heat. Add 1 diced small onion and sauté for about 5 minutes until translucent.
  2. Stir in 2 minced garlic cloves and cook for an additional minute until fragrant, being careful not to let it brown.
  3. Sprinkle 3 tablespoons of all-purpose flour over the onion-garlic mixture, stirring constantly for about 2 minutes to form a roux.
  4. Gradually whisk in 2 cups of vegetable or chicken broth and 2 cups of whole milk, ensuring no lumps. Bring it to a gentle simmer.
  5. Stir in 4 cups of broccoli florets and cook for about 10 minutes, until the broccoli is tender.
  6. Using an immersion blender, blend the soup to your desired consistency.
  7. Stir in 1 ½ cups of shredded sharp cheddar cheese until melted. Season with salt, pepper, nutmeg, and smoked paprika to taste.
  8. Ladle into warm bowls and garnish with chopped chives or parsley.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 70mgCalcium: 300mgIron: 2mg

Notes

Always opt for fresh broccoli for better flavor. Shred your own cheese for better melting and add cheese off heat to retain texture.

Tried this recipe?

Let us know how it was!