Vegetarian Broccoli Cheddar Soup (recipe)
Ingredients
- 4 tablespoons unsalted butter
- 1 cup yellow onion
about 1/2 medium-large onion
- 1 teaspoon minced garlic
- 4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
or smoked paprika
- 3 cups vegetable broth
- 4 cups broccoli florets and stalks)
cut into small pieces (1 bundle of fresh broccoli
- 1 medium carrot
peeled, and small diced
- 1 cup half & half
or heavy cream
- 6 ounces grated sharp cheddar cheese
about 1 1/2 cups
Directions
- 1
Prep the veggies. This recipe moves along fairly quickly, so prep everything ahead of time. Dice the onion, chop the broccoli into small pieces, peel and small dice the carrot, and mince the garlic.
- 2
Make the roux. Melt butter in a large dutch oven or other heavy bottomed pot over medium heat. Add the onion and cook 3-4 minutes, or until softened. Add the garlic and sauté for another minute. Whisk in the flour and nudge around the pot for 3-4 minutes, or until the flour begins to turn golden in color. Stir in the salt, pepper and paprika, and cook for another minute, until fragrant.Add the vegetable stock, 1/4 cup at a time for the first cup. Whisk each 1/4 into the roux, and re-thicken before adding additional broth. Gradually whisk in the remaining 2 cups.
- 3
Broccoli and carrot. Stir in the broccoli and carrot. Bring to a simmer, cover the pot, and reduce the heat to medium-low. Simmer for 15 minutes, or until the broccoli and carrot are tender. If you like a partially puréed soup, use the immersion blender to purée it to you preference.
- 4
Finish the soup. Stir in the half & half (or cream) and grated cheddar cheese. Heat up to a very low, lazy simmer, and cook for about 5 minutes. Taste and adjust seasoning if needed.
- 5
Serve. Serve hot with crusty bread and a knob of butter.
Vegetarian Broccoli Cheddar Soup (recipe)
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About this Recipe
Craving a comforting bowl of creamy, cheesy soup that tastes even better than your favorite restaurant version? This vegetarian broccoli cheddar soup recipe is designed to deliver on all fronts, offering a hearty, satisfying meal right in your own kitchen.
What truly sets this recipe apart from the rest is its incredibly rich, indulgent base, thanks to using half & half rather than just milk, ensuring a truly decadent and satisfying texture that coats your spoon. You'll also find it packed with significantly more fresh broccoli, providing a vibrant flavor, satisfying bite, and wholesome goodness that elevates it far beyond common takeout versions. Plus, making it yourself is much more budget-friendly than running out to buy a bowl.
Prepare yourself for a deeply satisfying and wonderfully comforting soup experience. Each spoonful of this homemade vegetarian broccoli cheddar soup offers a delightful balance of savory, sharp cheddar cheese and tender, bright green broccoli florets and stalks. The soup’s body is luxuriously creamy, creating a comforting warmth perfect for chilly evenings or a cozy weekend lunch. The subtle sweetness of finely diced carrots and the aromatic foundation of sautéed onion and minced garlic deepen the complex flavors, creating a homemade classic that feels both familiar and incredibly special. It’s a hearty dish that genuinely warms you from the inside out.
You can easily tailor this soup to your personal taste or what you have on hand. If you prefer an even richer, thicker body, feel free to swap the half & half for heavy cream. For a different aromatic note that adds a touch of smoky depth, consider using smoked paprika instead of regular paprika. This recipe is naturally vegetarian, making it a fantastic base for a wholesome, meatless meal.
Serve this warming broccoli cheddar soup as a cozy, stand-alone lunch, a delightful dinner starter, or pair it with a simple side salad. It pairs wonderfully with a crusty piece of bread or warm biscuits for dipping, making for a truly comforting and complete meal.