Broccoli Cheddar Soup

5 from 4 votes

Broccoli Cheddar Soup

This Broccoli Cheddar Soup is hearty and comforting, and comes together in no time. Fresh vegetables are simmered in a thick and rich creamy cheesy soup base to create a wholesome and easy mealtime option.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Dinner, Lunch, Side Dish, Soup

Cuisine: American

Servings:

Calories: 365kcal

Author: Kitrusy

Ingredients

4 tbsp salted butter
4 tbsp Gluten Free 1-to-1 Baking Flour or whole wheat pastry flour
1/2 med onion minced
3 cups vegetable broth or chicken (bone) broth
1 cup coconut milk full fat
1 tsp ground black pepper
1 clove garlic minced
1/4 tsp Ground Nutmeg
1/2 tsp Chipotle Powder
1/2 tsp Italian seasoning
½ tsp fine thyme
1 tsp Worcestershire sauce
6-8 oz cheddar cheese extra sharp, sharp, medium or mild, shredded
2 cups broccoli florets cut into small bits (about 1 head of broccoli)
2 med carrots cut into rounds or matchstick
1 stalk celery diced, optional
1/2 tsp Himalayan salt to taste

Instructions

Make Roux: In a large pot, add and melt your butter on low heat. Once melted add the onions and sauté for 3-4 minutes. Sprinkle in your flour and let cook for 2 min, stirring occasionally.
Make Base and Season: Set your heat to med high and whisk in half of your vegetable or chicken broth/stock, stirring continuously until thickened. Once thickened, add in the rest of the stock and bring to a low simmer, whisking continuously.
Add in your coconut milk and seasonings (Pepper, Garlic Nutmeg, Chipotle, thyme, Italian Seasoning and Worcestershire sauce). Simmer for 5 minutes.
Mix in Cheese: Reduce the heat to the lowest possible setting or remove the pot from the heat entirely and wait until the soup isn't bubbling anymore. Then, add your shredded cheddar, one handful at a time, whisking until each handful is melted before adding another. (Note: If your heat is too high for this step you risk your cheese breaking down and becoming grainy so ensure your heat is set to LOW for a silky smooth soup)
Add in Veggies: To your smooth and cheesy soup base, add in your small broccoli florets, carrots and celery and stir to incorporate it all together. Then, turn off the heat and cover your soup. Allow it to sit for 10-15 minutes so that the residual heat can soften up the veggies without making them too mushy or soft.
Serve: Serve your soup. If it is too thick, you can add a bit more stock to thin it out to your desired consistency.
Store: To store any leftovers, bring your soup to room temperature and store in the fridge for 3-5 days or freeze for up to 3 months.
Reheating: When reheating (on the stovetop), your soup may thin out a bit. If this happens you can make a slurry using water and potato starch (2:1) and whisk it into the gently simmering soup to thicken it - the amount needed will depend on how much you're trying to reheat so adjust the slurry amount accordingly.

Notes

Don't discard the broccoli stems! You can peel and julienne it into thin strips and add it to your soup.

Nutrition