This Broccoli Cheddar soup is the perfect easy dinner for soup season! Packed with hearty vegetables, cheddar cheese, herbs and seasonings, as well as a combination of milk and cream, this soup is creamy, hearty, and oh so comforting!
1cupmilkevaporated milk can be subbed for milk and cream
1cupcream
4cupsof broccoli florets*about 250 grams
3cupscheddar cheeseshredded about 180 grams
Instructions
In a large pot or dutch oven, melt the butter over medium-high heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes.
Add garlic, Italian seasoning, salt, mustard, and pepper. Cook to toast spices for 1 minute.
Stir in flour and cook for 1 minute.
Add vegetable broth, milk, and cream. Cook and stir until it begins to thicken.
Add broccoli to soup, reduce to medium-low heat, and simmer until tender (approximately 10 minutes).
Add shredded cheese and stir until the soup is smooth. Serve.
Video
Notes
*The measurements in this recipe are very easily customized. Feel free to add in more broccoli or cheese if you prefer a thicker soup.Storage:
Store: Cover with plastic wrap, or transfer it to an airtight container and put it in the fridge for up to 5 days. Reheat on the stove top or microwave with some extra water or milk if it has thickened.
Freeze: Store in Ziploc bags or a freezer-safe container in the freezer for up to 3 months. Defrost overnight in the fridge before reheating. Add milk or cream to the reheated soup if needed.