Description
This broccoli cheddar soup is rich and creamy with hearty pieces of broccoli and plenty of cheesy flavor! It only takes a few minutes to prepare and you can make this recipe with just a few pantry staples!
Ingredients
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- 2 tablespoons butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth (I like the not-chicken style)
- 4 cups chopped broccoli
- 2 cups whole milk or 2% milk
- 6 oz cheddar cheese, shredded (about 1 1/2 cups)
- Salt & pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
- Add the garlic and continue to cook over medium heat for 1 minute.
- Add the smoked paprika and flour and cook for 1 minute, stirring until the vegetables are coated with flour.
- Add the broth and broccoli and bring to a simmer.
- Simmer the broccoli for 8-9 minutes until softened.
- Add the milk and cook over low heat until the soup is warm.
- Add the shredded cheese and stir until melted. Be careful not to turn the heat up too high or the milk will curdle.
- Transfer 1 cups of soup to a blender and blend, allowing steam to escape through the vent. Transfer the blended soup back to the pot. Alternatively, you can use an immersion blender to gently blend the soup, slightly.
- Add salt to taste, if needed.