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Broccoli Cheddar Soup Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Servings 3

Ingredients

  • 2 tbsp olive oil or butter or butter
  • ½ cup yellow onion chopped, about half an onion
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour or gluten-free flour
  • 1 tsp salt plus more to taste
  • ½ tsp ground pepper plus more to taste
  • 1 tsp paprika
  • 1 tsp ground mustard
  • 2 cups chicken or vegetable stock
  • 3 cups broccoli florets chopped
  • 2 carrots chopped
  • 2 cups milk I used 2%
  • 2 cups shredded cheddar cheese plus more for topping
  • ¼ tsp cayenne optional -
  • Crusty bread for serving

Instructions

  • Warm up a large dutch oven or stock pot over medium heat for a few minutes, then add the olive oil. After a minute, add the onion and sauté, stirring often, for 4 to 5 minutes, until the onions are soft and fragrant. If the pot starts to look dry, add a splash of water.
  • Reduce the heat to medium-low and add the garlic, flour, salt, pepper, paprika and mustard to the pot. Stir well and let the flour cook for 1 to 2 minutes. Bring the heat up to medium-high and add the stock a half cup at a time, stirring with a whisk between additions. Once all the stock has been added, bring up the heat so the mixture comes to a low boil. Cook for an additional 7 to 10 minutes. It will thicken as it cooks.
  • Add the broccoli florets and chopped carrots to the pot and stir, reserving the shredded carrots. Cover and let the soup simmer for 15 minutes, until the carrots are fork-tender
  • Add the milk and cheese and let the soup simmer for another minute, until the cheese has completely melted. Taste and add more salt, pepper or cayenne for a kick if desired!
  • Divide the soup between three meal prep containers. Top with the remaining shredded cheese for garnish. Let them cool for a bit before covering and storing in the fridge.
  • Storage, reheating and serving notes: This soup can last for up to five days in the fridge. It’s not freezer friendly. Reheat this soup in the microwave or on the stove partially covered. I highly recommend enjoying it with your favorite crusty bread!