Creamy Vegetable Soup Broccoli (Print Version)
Smooth blend of vegetables, cheddar, and broccoli for a comforting soup with rich, satisfying flavor.
# Ingredients:
→ Vegetables
01 -
1 yellow onion, diced
02 -
10 cloves garlic, minced
03 -
1 pound carrots, peeled and diced
04 -
2 large russet potatoes, peeled and diced
05 -
2 cups broccoli florets, finely diced
→ Dairy
06 -
2 tablespoons unsalted butter
07 -
8 ounces yellow sharp cheddar cheese, freshly grated
08 -
2 cups whole milk
→ Pantry
09 -
32 ounces vegetable broth
10 -
2 tablespoons all-purpose flour
11 -
Salt to taste
# Steps:
01 -
In a Dutch oven or large pot, melt butter over medium heat.
02 -
Dice potatoes and carrots, dice the onion, mince the garlic, and chop broccoli into small pieces.
03 -
Add the diced onion and minced garlic to the pot. Cook over medium-low heat for 7 to 10 minutes until onion is softened and translucent.
04 -
Stir in diced carrots and cook for 5 minutes over medium heat.
05 -
Add diced potatoes and vegetable broth. Increase heat and bring to a boil. Cook until potatoes are tender and easily pierced with a fork.
06 -
In a separate bowl, whisk together milk and flour until smooth, then pour into the pot.
07 -
Add finely diced broccoli and simmer for 10 to 15 minutes over medium-low heat.
08 -
Add grated cheddar cheese and stir until fully melted and soup thickens to desired consistency.
09 -
Taste and adjust seasoning with salt before serving warm.
# Notes:
01 -
For a smoother texture, blend part of the soup before adding the cheese.
02 -
Use sharp cheddar for optimal flavor and creaminess.