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!
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.