Description
This Creamy Broccoli Cheddar Soup is packed with about 10 cups of vegetables! It’s hearty, healthy and delicious.
Ingredients
Scale
- 1/4 cup butter
- 1 medium sized onion, small diced
- 2–3 cloves garlic, minced
- 1/4 cup all purpose flour
- 2 cups 2% milk, or milk of choice
- 3 –4 cups vegetable broth, depending on how thick you like your soup. I like for the broth to just cover all the veggies.
- 1 cup peeled and small diced russet potato
- 1 cup thinly sliced carrots
- 2 cups small cauliflower florets
- 5–6 cups small broccoli florets
- 1 (8 oz) block extra sharp yellow cheddar cheese, and more for topping soup if desired
- Salt and black pepper, to taste
Instructions
- Heat a large pot over medium heat and add the butter, onions and garlic. Cook until onions are translucent, 3-4 minutes and then add in flour. Stir everything together and cook the roux for about 30 – 60 seconds.
- Next, pour in the milk and broth. Mix well and then add the cauliflower, potato, carrot and broccoli. Season with salt and pepper and mix everything together.
- Turn heat to low, place the lid on top of the pot but leave a small crack. Bring soup to a simmer and let cook until all the vegetables are fork tender, 15-20 minutes, stirring regularly and watching to make sure the milk doesn’t boil over.
- Once soup is finished cooking, transfer it to a blender or food processor. You may need to do this in two batches and make sure to be careful when handling hot soup! Blend soup to desired consistency, I like mine pretty creamy with a few chunks still in there, and then pour back into the pot.
- Add the grated cheese and stir until completely melted. The soup should be warm enough to melt the cheese without turning the heat back on, but you are welcome to if you want. Give the soup a taste and season with salt and pepper to your liking. The amount of salt you need will depend on how salty your vegetable broth is. I always find that I need to put in more salt than I would think because there are a lot of veggies packed in there!
- Serve immediately or store in the refrigerator to enjoy later. I like to top mine with some extra shredded cheese and chunks of broccoli. Crackers or bread make a great addition to the meal!
Notes
Make sure to cut all the vegetables fairly small, especially the potatoes and carrots because we need them to cook as quickly as the broccoli and cauliflower do.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Cuisine: American
