Broccoli Cheese Soup

This broccoli cheddar soup recipe requires hardly any effort and is full of cozy flavor. It is packed with fresh broccoli, tender carrots, and creamy potatoes, all blended with sharp cheddar cheese.

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: American

Keyword: broccoli cheddar soup, broccoli cheese soup

Servings: servings

Author: Katerina | Easy Weeknight Recipes

Ingredients

2 tablespoons olive oil
1 medium yellow onion diced
1 large carrot peeled and shredded
3 garlic cloves minced
4 tablespoons unsalted butter
¼ cup all purpose flour
2 cups vegetable broth
2 cups milk
3 cups broccoli florets cut into bit sized pieces
1 large russet potato peeled and chopped into bite sized pieces
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
8 ounces sharp cheddar cheese use a block of cheese and grate it, try not to use pre-shredded cheese

Instructions

Cook the onion, carrots and garlic. 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.
Add butter and flour. 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.
Add broth and milk. Slowly add the broth to the pot, whisking it into the flour mixture. Add the milk and whisk that in with everything else.
Simmer. Reduce the heat to low and simmer, stirring occasionally, for about 15 minutes, until the liquid has thickened up a bit.
Add in the potatoes and season it. Add the potatoes, salt, pepper, and paprika. Cook for 12 minutes.
Add broccoli. Stir in the broccoli and continue cooking for another 7 to 8 minutes, until the broccoli is tender but still bright green.
Grate the cheese. 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.
Add cheese to the soup. Gently add the rest of the cheese to your soup and stir in until it melts.
Serve. Ladle the broccoli cheese soup into bowls and top with reserved cheese before serving.

Nutrition