Broccoli Cheddar Soup

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Broccoli Cheddar Soup

Broccoli cheddar soup is one of those dishes I frequently crave in the fall and winter. Serve this with a bit of extra shredded cheese and a side of bread or crackers. You can also get fancy and serve in bread bowls!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dinner, Soup

Servings 4

Ingredients

  

• 3 tbsp unsalted butter
• 1 medium onion, diced
• 2 cups grated carrot (2 to 3 medium)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper
• 1/3 cup flour
• 3 cups vegetable stock
• 1 lb frozen broccoli
• 2 cups milk
• 2 cups shredded cheddar cheese
• Additional shredded cheddar, crackers, or bread for serving

Instructions

 

• Heat butter over medium heat in a large soup pot. Add onion, carrots, and garlic and sauté until tender, about 8 minutes
• Stir in salt, pepper, cayenne pepper, and flour. Cook for 2 minutes.
• Stir in vegetable stock and broccoli and bring to a boil. Reduce heat to medium and simmer until broccoli is tender, about 10 minutes.
• Reduce heat to medium low and stir in milk and cheddar cheese. Heat through until cheese is melted. Taste for seasoning and serve.
• Storage tip: Leftovers of this soup can be stored in the refrigerator for 4 days and reheated on the stovetop or in the microwave. It does not freeze well.
• Chicken Broccoli Cheddar Soup (recipe riff): Add 2 cups cubed cooked chicken before step 4.

Keyword Vegetarian