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Cheesy Broccoli Vegetable Soup

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A creamy, comforting soup combining fresh broccoli and sharp cheddar cheese, perfect for cozy meals any time of year.

Ingredients

Scale
  • 4 cups broccoli florets (about 450g), chopped into bite-sized pieces (fresh or frozen)
  • 2 medium carrots, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 celery stalks, diced
  • 4 cups vegetable broth (950ml), preferably low sodium
  • 1 cup milk (240ml), whole or 2% (or unsweetened almond milk for lighter version)
  • 3 tablespoons all-purpose flour (or gluten-free flour)
  • 3 tablespoons unsalted butter, softened
  • 1 ½ cups shredded sharp cheddar cheese (about 170g)
  • ½ cup grated Parmesan cheese (about 45g)
  • Salt to taste
  • ½ teaspoon freshly cracked black pepper
  • Pinch of nutmeg
  • Red pepper flakes (optional)

Instructions

  1. Heat butter over medium heat in a large soup pot. Add chopped onion, celery, and carrots. Cook for 5-7 minutes until onion is translucent and vegetables are tender but not browned.
  2. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  3. Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly.
  4. Slowly add vegetable broth while stirring to combine with the roux. Bring to a gentle boil, then reduce heat to simmer.
  5. Add broccoli florets and simmer for 12-15 minutes until broccoli is tender but still bright green.
  6. Use an immersion blender to puree about half the soup to desired smoothness, keeping some chunks for texture. Alternatively, blend half the soup in batches in a regular blender and return to pot.
  7. Stir in milk, then slowly add shredded cheddar and Parmesan cheese, stirring constantly until cheese melts and soup is creamy. Keep heat low to avoid curdling.
  8. Season with salt, black pepper, nutmeg, and red pepper flakes if using. Adjust seasoning to taste. Add more broth or milk if soup is too thick.
  9. Simmer for another 3-5 minutes to marry flavors and thicken slightly, stirring frequently.
  10. Ladle hot soup into bowls, garnish with extra shredded cheese or fresh herbs if desired, and serve immediately.

Notes

Use sharp cheddar for best flavor and meltability. Blend only half the soup for a creamy yet chunky texture. Add cheese off heat or on low to prevent graininess. Freshly shred cheese rather than using pre-shredded. Adjust seasoning gradually and taste as you go. For vegan version, use plant-based milk, vegan butter, and vegan cheese or nutritional yeast. To avoid curdling, keep heat low after adding dairy and cheese.

Nutrition

Keywords: cheesy broccoli soup, vegetable soup, comfort food, creamy soup, broccoli cheddar soup, easy soup recipe

Find it online: https://cooltastes.com/cheesy-broccoli-vegetable-soup-recipe-easy-homemade-comfort-meal/