Broccoli Cheese Soup
Yields: 4 servings
Broccoli cheese soup is the ultimate comfort food. This vegetarian soup is cheesy and creamy with fresh broccoli in every bite!
Ingredients
- 5 tablespoons (71 g) unsalted butter
- 1 small or medium yellow onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup (31 g) all-purpose flour
- 2 cups (480 ml) vegetable broth
- 2 cups (480 ml) half and half (see notes below!)
- 1 1-pound fresh broccoli, sliced into bite-size pieces (using the stem recommended)
- 3 medium carrots, thinly sliced, 1/8-inch thick
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1/4 teaspoon smoked paprika, or to taste (try 1/2 teaspoon)
- 1/2 teaspoon yellow mustard, or to taste
- 8 ounces (227 g) freshly grated cheddar cheese, 1 ounce of reserved for garnish
Instructions
- In a large saucepan, melt the butter over medium heat. Once melted, add the onion and sauté. Add the garlic and cook for about 30 seconds.
- Add the flour and cook for 3-5 minutes, whisking constantly, until thickened.
- Slowly add the vegetable broth, then the half and half, whisking constantly. Let simmer over low heat for 15-20 minutes, until reduced and thickened (don’t worry about the skin that forms, just reincorporate it by whisking occasionally).
- Add the salt, pepper, smoked paprika, and mustard and whisk in.
- Add the broccoli and carrots and let simmer over low heat for about 20 minutes, whisking occasionally.
- Add 7 ounces of the cheese to the soup (reserve the rest for garnishing) and stir in until melted.
- Transfer to bowls, garnish with the reserved cheese, and serve immediately.
Notes
Storage Instructions: Leftovers will keep in an airtight container in the refrigerator for several days. It may also be stored in a saucepan (or the saucepan you cooked it in) with a lid on or otherwise covered. Reheat as desired, e.g. in a saucepan over low heat.
Half and Half: You can substitute the half and half by using 1 cup (240 ml) whole milk and 1 cup (240 ml) heavy cream.
Adapted from Averie Cooks.
Half and Half: You can substitute the half and half by using 1 cup (240 ml) whole milk and 1 cup (240 ml) heavy cream.
Adapted from Averie Cooks.
Did You Make This Recipe?
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