Easy Broccoli Cheddar Soup
You'll love this easy creamy broccoli cheddar soup! This quick and flexible dinner uses evaporated milk, plenty of cheese, and shredded carrots for a satisfying meal.
Servings 4
Calories 450kcal
Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 2 tbsp all-purpose flour, or rice flour
- 4 cups vegetable stock, or chicken stock
- 1 lb broccoli, stalks and florets chopped into bite-sized pieces
- 1 12-oz can evaporated milk
- 1 medium shredded carrot
- 6-8 oz cheddar cheese, shredded
- 1/4 cup shredded parmesan cheese
- 1/4 tsp nutmeg
- 1/4 tsp dry mustard
- 1/2 tsp smoked paprika
- 1/4 tsp chipotle powder
Instructions
- In a large pot, melt the butter over medium heat.
- Add the onion, diced carrot, garlic, and a sprinkle of salt and black pepper. Saute until the onion and carrot are soft, about 6-7 minutes. (Don't let them brown too much.)
- Whisk flour into the vegetables. Cook for 1 minute, whisking constantly.
- Pour in stock and whisk to combine. Add half of the broccoli. Bring everything to a boil while whisking then lower the heat and simmer for 15-20 minutes.
- Puree until smooth using either a blender (for a very smooth soup) or an immersion blender (for a more chunky soup).
- Add the evaporated milk along with the remaining broccoli and shredded carrot. Bring back to a simmer. (Don't let it come to a full boil! Just a gentle bubbles here.)
- Let it simmer for a minute, then take it off the heat to add the cheese.
- While stirring, add the shredded cheeses by the handful and mix until the cheese is smooth and melted.
- Mix in the spices. Then taste the soup and adjust the seasoning as needed.
Notes
- Broccoli: This is a great recipe for broccoli with the stalks attached. Use the stalks and some of the florets to be pureed into the body of the soup and the rest of the florets left whole.
- Frozen Broccoli: You can use frozen here. You won't have stalks to use, so just divide the broccoli and use half to start and half at the end.
- Milk: Standard heavy cream or canned coconut milk can be added in place of the evaporated milk.
- Carrots: You need TWO carrots! One chopped at the beginning and one shredded towards the end.
- Shredded Cheddar: If you are worried about clumping add a small spoonful of flour to the cheese before mixing it into the soup.
- Serving: Extra shredded cheese, croutons, and fresh herbs are all great garnishes.
Nutrition
Calories: 450kcal