Broccoli Cheddar Soup

Course: Soup

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 401cal

Author: Ashley Fehr

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!

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Ingredients

¼ cup unsalted butter
1 onion (finely chopped)
1 carrot (peeled and chopped)
3 cloves garlic (finely minced)
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground mustard
¼ teaspoon pepper
3 tablespoons all-purpose flour
2 cups low-sodium vegetable broth
1 cup evaporated or low-fat milk
1 cup heavy whipping cream
4 cups fresh small broccoli florets (about 250 grams)
3 cups shredded Cheddar cheese

Instructions

Melt the butter in a large soup pot or Dutch oven over medium-high heat.
Add the onion and carrot and cook about 5 minutes, until slightly softened.
Add the garlic, Italian seasoning, salt, mustard, and pepper. Cook for 1 minute.
Stir in the flour and cook for 1 minute.
Add the broth, milk, and cream. Cook and stir until it begins to thicken.
Add the broccoli, reduce the heat to medium-low and simmer for 8 to 10 minutes, until tender.
Add the Cheddar and stir until melted.
Taste and adjust seasonings as desired before serving.

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.

Nutrition