Creamy Broccoli Cheddar Soup
Ingredients
- 1 medium head of broccoli finely chopped (about 3 cups)
- 2 medium or 1 large carrot grated (about 2/3 cup)
- 1/2 medium yellow onion diced
- 1/4 cup olive oil
- 1 clove garlic minced
- 1/4 cup all purpose flour
- 2 cups low sodium vegetable broth
- 2 cups half & half
- 10 oz. cheddar cheese grated (about 3 cups)
- Salt
- Pepper
- Small loaves of sourdough bread for serving or dipping
Instructions
- Finely chop the broccoli. Peel and grate the carrots. Dice the onion.
- In a large stockpot, add the olive oil, onion and garlic over medium high heat. Cook, stirring frequently for about 5-10 minutes, until soft and fragrant.
- Add the flour to the pot and stir constantly to create a thick roux for about 1-2 minutes.
- Add in vegetable broth, broccoli, carrots, salt, and pepper and stir. Bring to a boil and then let simmer for about 15 minutes, until the mixture has thickened, stirring occasionally.
- While the soup is simmering, grate the cheddar cheese. Note: spraying non-stick spray on a grater can make grating cheese easier.
- Add the half & half and cheddar cheese to the pot. Turn the heat to medium and stir to combine, until the cheese is fully melted and combined.
- To serve in a bread bowl, cut the tops off loaves of sourdough. Using your hands, scoop out the insides (reserve the top and inside to dip!). Pour the soup into the bread bowls and serve. If not using bread bowls, serve with crusty bread to dip.