Description
This Broccoli Cheddar soup is the perfect easy dinner for soup season! Packed with hearty vegetables, cheddar cheese, herbs and seasonings, as well as a combination of milk and cream, this soup is creamy, hearty, and oh so comforting!
Ingredients
Scale
- ¼ cup butter
- 1 onion, chopped
- 1 carrot, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon ground mustard
- ¼ teaspoon black pepper
- 3 tablespoons flour
- 2 cups vegetable broth
- 1 cup milk (evaporated milk can be subbed for milk and cream)
- 1 cup cream
- 4 cups of broccoli florets (about 250 grams)
- 3 cups cheddar cheese, shredded (about 180 grams)
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes.
- Add garlic, Italian seasoning, salt, mustard, and pepper. Cook to toast the spices for 1 minute.
- Stir in flour and cook for 1 minute.
- Add vegetable broth, milk, and cream. Cook and stir until it begins to thicken.
- Add broccoli to the soup, reduce to medium-low heat, and simmer until tender (approximately 10 minutes).
- Add shredded cheese and stir until the soup is smooth. Serve.