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A pot of cheddar broccoli soup with a wooden spoon in it and two empty bowls near it with bread and other leftover ingredients

Cheddar Broccoli Soup

The texture of this Cheddar broccoli soup is smooth, with small pieces of broccoli throughout, and the soup has a thick consistency that is filling without being too heavy. This recipe uses simple ingredients, and each step is easy to follow. It is a good option for a quick lunch or dinner, and it stores well for later meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 533
Ingredients Method

Ingredients
  

  • 10 oz Broccoli
  • 8 oz Cheddar cheese
  • 1 cup Heavy cream
  • 1 Onion
  • 2 Carrots
  • 2 cups Vegetable broth
  • 2 tbsp All-purpose flour
  • 1 tbsp Olive oil
  • 1 tsp Oregano
  • Salt and pepper

Method
 

  1. Prepare the vegetables. Peel and grate the carrots and finely chop the broccoli florets. Dice the onion and grate the cheese.
  2. In a deep large pot, warm up 1 tablespoon of olive oil then add the onions and sauté for 5 minutes.
  3. Add 2 tablespoons of flour and stir for 2 minutes then deglaze with ½ a cup of vegetable broth.
  4. Season with a teaspoon of oregano, ground black pepper then add the carrots and the broccoli.
  5. Add the remaining vegetable broth and bring it to a boil then let it simmer for 10 minutes.
  6. Add 1 cup of heavy cream followed by the grated cheddar cheese. Stir everything together until the cheese melts.
  7. Do a taste test and add some salt if needed then your broccoli soup is ready to be enjoyed