Name: Broccoli Cheddar Soup
Total time: 45 min
Ingredients: 1 large head or two small heads of broccoli (a little more than 1 pound), chopped into florets and stems; 1/4 cup unsalted butter; 1/2 medium white onion, chopped; 1 small carrot, grated; 1/4 cup all-purpose flour; 1 quart vegetable stock; 2 cups whole milk; 8 ounces of cheddar cheese, grated; 1 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Bread,for serving

Broccoli Cheddar Soup

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Broccoli Cheddar Soup

Broccoli Cheddar Soup is a comforting and delicious soup that combines the subtle flavor of broccoli with the rich, creamy taste of cheddar cheese. This soup is perfect for a chilly day or whenever you're in the mood for a warm and hearty meal. It's a classic soup recipe that is easy to make, and the combination of broccoli and cheddar cheese makes it a nutritious and flavorful option for soup lovers. Whether you're looking for a quick and easy lunch or a comforting dinner, Broccoli CheddarSoup is a great choice that will satisfy your cravings and warm your soul.

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Total Time 45 mins

Course Soup

Servings

Calories 328 kcal

Ingredients

1 large head or two small heads of broccoli (a little more than 1 pound), chopped into florets and stems
1/4 cup unsalted butter
1/2 medium white onion, chopped
1 small carrot, grated
1/4 cup all-purpose flour
1 quart vegetable stock
2 cups whole milk
8 ounces of cheddar cheese, grated
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Bread,for serving

Instructions

Begin by blanching the broccoli. Bring a large pot of salted water to a boil, and add the broccoli stalks. Cook for 2 to 3 minutes, until the broccoli is bright green and fork-tender, but still slightly crispy. Drain the broccoli and set aside 1 cup of florets for later use.
Add all-purpose flour to the pot and stir until it forms a paste with the veggies. Cook for a minute or two to coat the vegetables, then slowly pour in the vegetable stock while stirring constantly to avoid lumps. Once all the stock is added, bring the soup up to a low simmer. Add milk and the blanched broccoli (except the reserved cup). Simmer the soup over low heat for about 10 minutes.
Puree the soup using an immersion blender or a blender. If using a blender, let the soup cool until no longer steaming and blend in batches. Be careful not to overfill the blender to avoid splattered hot soup.
Season the soup with grated cheese, salt, and pepper to taste. Stir over low heat until the cheese has melted. Taste the soup and add additional salt and pepper, if desired. Ladle the soup into bowls and garnish with the reserved broccoli florets and extra cheese on top. Serve the soup with bread.