Description

A cozy and velvety soup featuring broccoli, carrots, and potatoes simmered in a rich, creamy broth. Perfect for chilly days or a nourishing, hearty meal.

Ingredients

Units Scale

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 medium potatoes, peeled and diced
2 cups broccoli florets, chopped small
3 cups vegetable broth
1 1/2 cups whole milk or half-and-half
1/2 cup heavy cream
Salt and black pepper, to taste
1/4 teaspoon nutmeg (optional)
2 tablespoons all-purpose flour
1/2 cup shredded cheddar cheese (optional for extra creaminess)

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Instructions

In a large pot, melt butter over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
Stir in garlic, carrots, and potatoes. Cook for 5 minutes, stirring occasionally.
Sprinkle in flour and stir until vegetables are coated.
Gradually pour in the broth while stirring to avoid lumps. Bring to a boil.
Reduce heat and simmer for 10 minutes.
Add broccoli and continue cooking until all vegetables are tender, about 10–12 more minutes.
Stir in milk, cream, nutmeg (if using), and cheddar cheese (if using).
Simmer for 5 more minutes until heated through and creamy.
Season with salt and pepper to taste. Serve hot with crusty bread.

Notes

Use an immersion blender for a smoother texture, or leave chunky for a rustic feel.
Swap heavy cream with additional milk for a lighter version.
Cheddar adds richness, but the soup is still delicious without it.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 7g
Sodium: 480mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 7g
Cholesterol: 45mg