Description
A warm and creamy blend of broccoli and cheddar, this soup is the perfect bowl of comfort for chilly nights.
Ingredients
Scale
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/2 cup chopped onion
- 3 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Melt the butter in your large pot over medium heat until it bubbles gently.
- Sauté the chopped onion and shredded carrots in the pot until softened and fragrant, about 5 minutes.
- Stir in the flour, mixing continuously for 1-2 minutes.
- Add the vegetable broth gradually, whisking constantly to prevent lumps.
- Simmer the mixture, then gently fold in the broccoli florets. Cook until tender, around 7-10 minutes.
- Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste, and add any desired extras like fresh garlic.
- Serve warm and enjoy!
Notes
For a vegan option, substitute the cream with coconut cream and skip the cheese. This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg