Ahh! It’s been snowing here in Utah since yesterday afternoon. Stephen and I woke up extra early this morning to shovel snow so that he wouldn’t be late to class. We were surprised, although we shouldn’t have been, to find about 7-8 inches… it’s definitely a winter wonderland out there! I hear it’s suppose to continue snowing until tomorrow afternoon, so that means it’s time for me to break out my Le Creuset and start making soup! Earlier in the week I made this cheesy broccoli soup before I went to work. Not only was it quick to make, but I felt like I was getting a full serving of veggies with each spoonful. With that said, if you’re looking to lighten things up you can always use fat-free half & half and go easy on the cheese, it will taste just as good, I promise! I’m definitely considering making this again tonight, Stephen loved it and I did too! Have a great weekend and for those braving the snow, be safe!
Broccoli Carrot Cheddar Soup Recipe
Creamy broth, soft vegetables, and rich cheese come together in this Broccoli Carrot Cheddar Soup, a quick one-pot meal that comes together in about 40 minutes and tastes homemade.
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Servings: 6 -8
Calories: 419kcal
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Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoon butter
- 2 cups chicken stock
- 2 cups half & half or heavy cream
- 2 large heads of broccoli - sectioned into bite-size pieces
- 1 carrot - cut into 1/4" slices
- 2 stalks of celery - cut into1/4" slices
- 1/2 large yellow onion - diced
- 8 oz (or more) cheddar cheese - finely grated and at room temperature
- 1/2 tsp salt
- 1/4 tsp black pepper - freshly ground
Instructions
- In a large stock pot or large Dutch oven over medium-low heat, add the butter. Once the butter has melted, add the carrots and cook for 3–4 minutes until slightly tender. Add the celery and onions, and cook until translucent. Sprinkle the salt, pepper, and flour over the vegetable mixture and stir until it becomes clumpy. Allow the mixture to cook for one minute while stirring frequently.
- Add the chicken broth and turn the heat up to high. Whisk until the mixture is smooth. Add the half & half or heavy cream, then bring the mixture to a boil. Allow it to simmer for 10 minutes, then add the broccoli pieces. Simmer until the broccoli is tender and cooked all the way through.
- Remove the pot from the heat and allow the soup to cool for 5 minutes before adding the cheese. To prevent the cheese from curdling, slowly add a few tablespoons at a time, whisking constantly. Do not add more until the cheese you just added has melted completely. Once all of the cheese has been added, serve immediately.
NOTES
-If you want the soup extra cheesy, stir in an additional 2 to 4 ounces of cheese until it melts smoothly.
STORE Broccoli Cheddar Cheese Soup in an airtight container once it has cooled completely and keep it in the refrigerator for up to 4 days. For longer storage, FREEZE the soup in freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 2 months in the freezer.
When ready to REHEAT, thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low to medium heat, stirring regularly. If the soup thickens too much after storing or freezing, stir in a bit of warm broth or milk to restore its original consistency.
Nutrition
Calories: 419kcal | Carbohydrates: 27g | Protein: 20g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 709mg | Potassium: 920mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3747IU | Vitamin C: 183mg | Calcium: 460mg | Iron: 2mg
Recipe by Stephen + Natalie
Love it… changed cheese to Stilton amazing. Fantastic way to use up leftovers from Christmas cream,cheese and veg
There is something about cold snowy days that make me crave soup! I love all the broccoli and cheese in yours!!!
I must make this soon, I am going to start Meatless Monday’s at my house I think this would be a big hit. Thank you