Easy Broccoli Cheese Soup
A creamy and cheesy soup filled with vibrant broccoli and shredded carrots, perfect for chilly days or quick weeknight dinners.
Ingredients
For the soup base
- 4 tablespoons unsalted butter Forms the base of your soup.
- 1 medium yellow onion, finely chopped Provides a sweet yet savory flavor.
- 2 cloves garlic, minced Adds a punch of flavor.
- 1 teaspoon kosher salt Brings out all flavors.
- 1/2 teaspoon black pepper Adds warmth.
- 1/2 teaspoon dry mustard Enhances the depth of flavor.
- 1/4 teaspoon smoked paprika Adds a hint of smokiness.
- 1/4 cup all-purpose flour Used to create a roux.
For the soup ingredients
- 3 cups low-sodium vegetable broth Nutritious liquid base.
- 2 cups whole milk Gives a rich texture.
- 5 cups chopped broccoli florets and small diced stems Packed with nutrients.
- 1 cup shredded carrots Provides contrast in flavor and color.
- 1/2 cup heavy cream Enhances richness.
- 3 cups freshly shredded sharp cheddar cheese The star ingredient for cheesiness.
For serving
- to taste sliced green onions or extra cheddar Adds a fresh, crunchy element.
Instructions
Preparation
- Chop the broccoli into small florets and dice the tender stems into 1/4-inch pieces. Shred or finely cut the carrots.
Cooking
- Melt the butter in a large pot over medium heat. Add the onion and sauté for 4-5 minutes until soft and translucent.
- Stir in garlic, salt, pepper, mustard, and paprika, cooking for 30 seconds.
- Add the flour, stirring constantly for 1 minute to create a roux.
- Gradually whisk in the vegetable broth and then the milk until smooth.
- Add the chopped broccoli and shredded carrots, simmer for 8-10 minutes until the broccoli is tender.
- Turn off the heat and stir in the heavy cream and shredded cheddar cheese until melted.
- Serve hot, garnished with sliced green onions or extra cheddar.
Notes
For extra flavor, add a pinch of cayenne pepper. For a smoother soup, blend with an immersion blender. This soup freezes well for up to 3 months.