Easy broccoli and cheese soup
Broccoli cheddar soup is a creamy, comforting dish in which broccoli florets and sharp cheddar cheese are blended into a smooth, velvety base. It's a great satisfying option for a cozy vegetarian meal.
Servings 6 people
Calories 325kcal
Equipment
- 1 Large cooking pot
- Knife and chopping board
- Grater or food processor to shred carrot and cheese
Ingredients
- ½ cup chopped yellow onion
- 1 teaspoon minced garlic
- 1 cup shredded carrot
- 2 cups chopped broccoli florets
- 3 tablespoons butter
- 2 cups shredded cheddar cheese
- 2 cups whole milk full fat milk
- 4 cups vegetable stock
- ¼ cup all-purpose flour
- ½ teaspoon nutmeg powder
- ½ teaspoon mustard powder adjust to taste
- Ground black pepper to taste
- Salt to taste
Instructions
- Melt butter in a large pot. Add chopped onion and garlic. Saute until the onion turns translucent.
- Add all-purpose flour and stir for about 1-2 minutes or until the raw smell of the flour goes away.
- Add vegetable stock and stir continuously until no lumps are left in the soup.
- Add chopped broccoli and shredded carrot. Mix, and cover the pot. Cook for about 15 minutes.
- Next, add milk, salt, pepper, nutmeg, and mustard. Mix and let the soup simmer for a few minutes.
- Add shredded cheddar, mix, and turn off the heat.
Notes
- Use whole milk (full-fat milk) in this recipe to make a rich and creamy soup.
- Instead of milk, cream can also be added.
- You can also add parmesan and mozzarella cheese along with cheddar in this recipe.
- If you are a vegetarian, make sure the cheese that you are using is made with microbial rennet, not animal rennet.
- Use good quality cheese for a strong cheddar taste.
Nutrition
Calories: 325kcal | Carbohydrates: 20g | Protein: 14g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 972mg | Potassium: 339mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4773IU | Vitamin C: 29mg | Calcium: 390mg | Iron: 1mg