Description
This hearty Broccoli Cheese Soup is a creamy, comforting bowl perfect for chilly days. Made with fresh vegetables, a velvety roux, and sharp cheddar cheese, it combines simple ingredients to create a flavorful and satisfying soup that serves 8. The soup simmers gently on the stovetop for a perfect balance of tender broccoli, sweet carrots, and savory cheese.
Ingredients
Scale
Vegetables
- 3 cups low sodium vegetable broth
- 1 cup grated carrot (about 1-2 carrots)
- 1 cup finely diced celery (about 2 ribs celery)
- 2 small/medium potatoes, grated (Yukon Gold or Russet)
- 4 1/2 cups chopped broccoli (about 3 small heads of broccoli)
- 1 medium yellow onion, finely chopped (about 1 cup)
Dairy and Fats
- 5 tablespoons butter, divided
- 2 cups half and half (fat free works well)
- 1 1/2 cups whole milk
- 3 cups shredded cheddar cheese
Other
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
Instructions
- Prepare vegetables and cheese: Grate or chop the vegetables as specified. Shred the cheddar cheese and set it aside at room temperature to help it melt better later in the recipe.
- Cook base vegetables: In a large soup pot over medium heat, add the vegetable broth. Add the grated carrots, diced celery, and grated potatoes. Cover and bring to a boil, then reduce heat to simmer. Cook until the vegetables are tender, about 3-5 minutes.
- Add broccoli: Stir in the chopped broccoli and simmer for another 1-2 minutes, depending on how fine or chunky your broccoli is chopped. Then remove the pot from the heat.
- Sauté onion: In a separate skillet over medium heat, melt 1 tablespoon of butter. Add the finely chopped onion and sauté until tender and lightly browned, about 5-7 minutes.
- Add onion to soup and make roux: Transfer the sautéed onions to the soup pot. Return the skillet to the stove, add the remaining 4 tablespoons of butter, and melt over medium heat. Whisk in the flour to create a roux, stirring well until the mixture is smooth.
- Add dairy to roux: Gradually add the half and half and milk, one cup at a time, constantly whisking to avoid lumps. Continue cooking and stirring until the roux thickens and becomes smooth and bubbly. Season this mixture with salt and pepper to taste.
- Combine roux and soup: Slowly pour the roux mixture into the pot with the cooked vegetables, stirring carefully to combine. Cook together for an additional 2 minutes over low heat.
- Add cheese and final seasoning: Remove the soup from heat and stir in the shredded cheddar cheese until fully melted and incorporated. Taste and adjust seasoning with additional salt, pepper, or vegetable bouillon base if desired. Serve warm.
Notes
- Using low sodium vegetable broth helps control the saltiness of the soup.
- Allow the cheddar cheese to come to room temperature so it melts smoothly into the soup.
- To make this soup vegetarian-friendly, ensure the vegetable broth is certified vegetarian.
- If you prefer a thicker soup, use less milk or cook the roux a bit longer before adding liquids.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
