Broccoli Cheese Soup Recipe

Name: Broccoli Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Medium Onion, Large Dice; 4 whole Carrots, Peeled And Chopped; 1 whole Large Head Of Broccoli Including Stems; 5 cups Low-sodium Vegetable Stock, Divided; 2 Tablespoons Butter; 2 Tablespoons Flour; 1 cup Half-and-half; 2 cups Shredded Sharp Yellow Cheddar, Plus Extra For Garnish; 1/2 cups Heavy Cream (optional); 1/2 teaspoons Salt; 1/4 teaspoons Fresh Ground Pepper

Servings: persons

2 Tablespoons Olive Oil
1 whole Medium Onion, Large Dice
4 whole Carrots, Peeled And Chopped
1 whole Large Head Of Broccoli Including Stems
5 cups Low-sodium Vegetable Stock, Divided
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Half-and-half
2 cups Shredded Sharp Yellow Cheddar, Plus Extra For Garnish
1/2 cups Heavy Cream (optional)
1/2 teaspoons Salt
1/4 teaspoons Fresh Ground Pepper

1
Cut the broccoli into florets, peel the stems, and chop into approximately 1-inch cubes. Saute all vegetables in olive oil with salt and pepper, covered, until slightly softened and onion is translucent. Add four cups of vegetable stock and allow to come to a boil. Reduce heat and cover. Simmer until vegetables are very soft, about 20 to 30 minutes.
2
Melt butter in a separate pan. Add flour and whisk together to make a roux, cooking flour completely. Slowly whisk in remaining one cup of stock and half-and-half and allow to thicken slightly. Add shredded cheese and melt to create a cheese sauce.
3
Pour part of the vegetable and stock mixture into a blender. Place the lid on the blender, but remove the center and place a towel over the hole to allow steam to escape. Puree vegetables and stock until almost smooth. Do this in a few batches so you don't overload your blender. This could also be done in a food processor or with an immersion blender.
4
Return pureed vegetables to the pot and combine with the cheese mixture. Stir in cream if desired and adjust seasoning. Serve with a sprinkle of shredded cheese on top.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Medium Onion, Large Dice, 4 whole Carrots, Peeled And Chopped, 1 whole Large Head Of Broccoli Including Stems, and more.

Yes, Broccoli Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Cheese Soup

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