Ingredients
Equipment
Method
Step 1: Sauté the Onion
- Melt the butter in a big pot over medium heat. Add chopped onion and cook until soft and translucent.
Step 2: Make the Roux
- Stir in flour and cook for about 1-2 minutes until it forms a thick paste. Keep stirring to avoid burning.
Step 3: Add Broth and Milk
- Add the milk and broth gradually while whisking. Keep whisking until smooth and bring to a gentle simmer.
Step 4: Add Vegetables
- Toss in chopped broccoli and shredded carrots. Let it simmer for 15–20 minutes until the broccoli becomes tender.
Step 5: Add Cheese and Seasonings
- Stir in shredded cheddar cheese. Season with salt, pepper, garlic powder, and a pinch of nutmeg. Stir until cheese melts and soup thickens.
Step 6: Blend (Optional)
- Puree the soup a little with an immersion blender for a smoother texture. Or keep it chunky if you prefer.
Step 7: Serve
- Once creamy and hot, remove from the heat and serve immediately with crusty bread or croutons.
Notes
Serve this Jason’s Deli Broccoli Cheese Soup Recipe hot in a bread bowl, with a side of garlic bread, or topped with extra cheddar cheese and a sprinkle of fresh herbs.
It also pairs well with grilled cheese sandwiches or a crisp green salad for a complete and satisfying meal.