broccoli cheese soup

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This creamy broccoli cheese soup is loaded with tender broccoli florets, shredded carrots, and potatoes for a hearty meal. It's thickened with a buttery flour roux and rich with sharp cheddar cheese.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 large carrot, peeled and shredded
3 cloves garlic, minced
4 tablespoons unsalted butter
0.25 cup all purpose flour
2 cups vegetable broth
2 cups milk whole or 2%
3 cups broccoli florets, cut into bite sized pieces
1 large russet potato, peeled and chopped
0.75 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
0.5 teaspoon smoked paprika
8 ounces sharp cheddar cheese, freshly grated block cheese recommended, not pre-shredded

Instructions

Preparation Steps

Heat olive oil in a large soup pot over medium heat. Add diced onion and shredded carrot. Cook, stirring frequently, about 5 minutes until the onion is translucent. Add minced garlic and cook for 1 more minute, stirring constantly.
Lower heat to medium-low. Add butter and let it melt. Whisk in the flour and cook gently for 3 to 4 minutes until fragrant and lightly golden.
Slowly whisk in vegetable broth, then add milk and combine everything thoroughly.
Reduce heat to low and simmer, stirring occasionally, for about 15 minutes until the mixture thickens slightly.
Add chopped potatoes, kosher salt, black pepper, and smoked paprika. Cook for 12 minutes until potatoes start becoming tender.
Stir in broccoli florets and cook for an additional 7 to 8 minutes until broccoli is tender but still bright green.
Grate sharp cheddar cheese using a grater. Reserve about 1/3 cup of cheese to sprinkle on top when serving.
Add most of the grated cheese to the soup and stir until melted and creamy.
Ladle broccoli cheese soup into bowls and top with reserved grated cheese. Serve warm.

Notes