Description
Comforting Broccoli and Cheddar Soup with loads of broccoli, white cheddar cheese, a creamy texture and sharp, savory flavor. This wholesome soup is a perfect choice for a cozy meal.
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup carrots, diced
- 1 1/2 pounds broccoli florets, chopped, tender stems sliced thinly
- 1 1/2 teaspoons dry mustard powder (or use dijon mustard and omit the vinegar)
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 3 cups vegetable broth or chicken broth
- 1 1/2 cups whole milk (or plant-based milk)
- 3–4 ounces (1 1/2 cups) sharp cheddar cheese, grated -don’t use pre-grated *see notes
- 1 1/2 ounces (1/2 cup) parmesan cheese, grated
- 1/2 teaspoon apple cider vinegar
- pinch of cayenne (optional)
Instructions
- In a large dutch oven or large pot, sauté the onions in butter over medium heat, until tender. Add garlic and carrots stir for a minute.
- Add broccoli, mustard, thyme, salt, pepper, nutmeg, and broth. Simmer, covered for 15-20 minutes until the broccoli is soft.
- Turn heat off, add the milk and use an immersion blender or blend in batches in a regular blender for ultra smooth texture (remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion- blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel- pour back into the pot). Add both cheeses, whisk them in to melt, and turn the heat on low if needed to melt the cheese. Add vinegar and a pinch of cayenne if desired.
- Adjust with salt, more broth, or vinegar to taste.
- Serve warm with parmesan, croutons or bread.
Notes
Freshly grated cheese melts more evenly and smoothly, creating a creamy texture in your soup. Pre-packaged shredded cheese often contains anti-caking agents that can affect melting.
Store leftovers sealed in an airtight container in the fridge, for 4 days.
To freeze the soup, allow it to cool completely, then store it in an airtight freezer-safe container, leaving an inch of space at the top for expansion. Use within 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally. Keep in mind that the texture may change slightly after freezing, but the flavor will still be delicious!
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 180
- Sugar: 5.8 g
- Sodium: 470.5 mg
- Fat: 11.1 g
- Saturated Fat: 6.4 g
- Carbohydrates: 11.1 g
- Fiber: 2.4 g
- Protein: 10.5 g
- Cholesterol: 30.5 mg