Broccoli Cheddar Soup Recipe
This Broccoli Cheddar Soup is full of comforting flavors and vegetables. It's milk based so it's not too heavy but is still plenty rich. Flavored with cheddar cheese and topped with homemade baby biscuits makes it the perfect meal to beat a cold wintery day.
- 1 tablespoon olive oil
- 1/2 yellow onion peeled and roughly chopped
- 1 carrot peeled and diced
- 1 ribs celery diced
- 1/2 head of broccoli florets removed and chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 2 cups grated cheddar cheese + a bit more for the topping
- 3 cups chicken or vegetable stock
- Black pepper
- Mini Biscuits for topping
To a medium pot, set over medium heat, add the olive oil. When warm, add the onion, carrot, celery and broccoli. Add a few pinches of salt and cook for about 5 minutes, until very soft.
Using a spatula, scoot the veggies to the side of the pot and then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour is all coated in the fat. Cook for a minute.
Next, pour in the milk and mix the whole thing together. Bring the milk mixture to a gentle simmer until the roux has thickened. Next add the cheddar cheese and mix until melted. Lastly, pour in the chicken broth. Bring the soup to a gentle simmer and cover the pot to cook for about 10 to 12 minutes. This will just marry all the flavors together.
Just before serving, give it a taste and adjust the salt. It’ll definitely need some; I added about 1 1/2 teaspoon. I also added a ton of black pepper. Divide amongst bowls and serve them with mini biscuits or regular size ones!
Serving: 4g | Calories: 210kcal | Carbohydrates: 12g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 40mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3001IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg