Broccoli Cheese Soup
A creamy and comforting soup that combines the vibrant flavors of broccoli with rich, melting cheese!
Ingredients
- 3 cups low sodium vegetable broth
- 1 cup grated carrot (about 1-2 medium carrots)
- 1 cup finely diced celery (about 2 ribs)
- 2 small/medium potatoes, grated (Yukon Gold or Russet)
- 4 1/2 cups chopped broccoli (about 3 small heads)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 5 Tbsp butter, divided
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1 1/2 cups whole milk
- to taste salt and pepper
- 3 cups shredded cheddar cheese
Instructions
- Wash and grate or chop all your vegetables: carrots, potatoes, onion, celery, and broccoli.
- In a large soup pot over medium heat, pour in the vegetable broth and add grated carrots, diced celery, and grated potatoes. Cover and bring to a boil, then reduce heat and simmer for 3-5 minutes until vegetables are tender.
- Add chopped broccoli and simmer for an additional 1-2 minutes until bright in color.
- In a separate skillet, melt 1 tablespoon of butter over medium heat. Add chopped onion and sauté until tender and lightly browned.
- Stir the sautéed onion into the pot of vegetables.
- In the same skillet, melt the remaining 4 tablespoons of butter. Whisk in the flour to create a roux, then gradually add half and half and milk, stirring constantly until thickened and bubbly.
- Pour the roux into the pot of cooked vegetables and stir to combine. Cook for an additional 2 minutes.
- Remove from heat and stir in the shredded cheddar cheese until fully melted. Adjust seasoning with salt and pepper as needed.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.