Description
A creamy and delicious broccoli cheddar soup that warms the heart.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 large carrot (peeled and shredded)
- 3 garlic cloves (minced)
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 2 cups vegetable broth
- 2 cups milk
- 3 cups broccoli florets (cut into bite sized pieces)
- 1 large russet potato (peeled and chopped into bite sized pieces)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 8 ounces sharp cheddar cheese (use a block of cheese and grate it yourself)
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion and carrots. Cook, stirring frequently, until the onion is transparent, about 5 minutes. Add the garlic and cook for an additional minute, stirring constantly.
- Lower the heat to medium-low. Add the butter to the pot. Once it melts, add the flour, then with a whisk mix the flour into the butter. Continue whisking gently for about 3-4 minutes until it has a slightly nutty smell and is light golden in color.
- Slowly add the broth to the pot, whisking it into the flour mixture. Add the milk and whisk that in with everything else.
- Reduce the heat to low and simmer, stirring occasionally, for about 15 minutes, until the liquid has thickened up a bit.
- Add the potatoes, salt, pepper, and paprika. Cook for 12 minutes.
- Stir in the broccoli and continue cooking for another 7 to 8 minutes, until the broccoli is tender but still bright green.
- Using a cheese grater or food processor with a grater attachment, grate the block of sharp cheddar cheese. Set aside about 1/3 of a cup to sprinkle on top of the soup when you serve it.
- Gently add the rest of the cheese to your soup and stir in until it melts.
- Ladle the broccoli cheese soup into bowls and top with reserved cheese before serving.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a thicker soup, blend part of the soup and then mix back in with the unblended soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg