Broccoli and Cheese Soup
User Reviews
5
Broccoli and Cheese Soup
Description
This Broccoli and Cheese Soup starts by roasting peeled sliced Yukon gold potatoes, sliced carrots, and small onions with olive oil and seasoning to bring out their natural sweetness. Separately, broccoli florets are roasted briefly to retain texture and flavor. The roasted root vegetables are combined in a pot with paprika, mustard powder, and low sodium vegetable broth, then simmered until soft.
The soup is pureed until smooth and creamy using an immersion blender, then the roasted broccoli is added back in and briefly pulsed to incorporate. Cheddar cheese and milk are stirred in to create a rich, cheesy consistency with a balanced vegetable flavor. The layering of roasted vegetables provides depth and subtle caramelization, distinguishing it from purely boiled vegetable soups.
Serving the soup warm allows the cheese to melt thoroughly and gives a comforting mouthfeel. Additional cheddar cheese can be sprinkled on top for extra flavor. This soup pairs well with crusty bread or a light salad for a meal. Roasting components ahead of time can streamline preparation, and the soup keeps well refrigerated for several days.
Using an immersion blender gives control over the soup's smoothness, and traditional blenders with a soup setting are alternatives. For vegan versions, cheese can be omitted or replaced with nutritional yeast while maintaining the roasted vegetable base.
Ingredients
- 4-5 potato peeled and sliced, Yukon gold variety
- 2 carrot sliced, large
- 1 onion sliced, small
- 1 broccoli cut into florets, small head
- 2 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- 4 cups vegetable broth low sodium
- ½ cup cheddar cheese plus more for serving, shredded
- 1 cup milk
Instructions
- Preheat the oven to 400°F, and line a large baking sheet lined with parchment paper.
- Arrange the potatoes, carrots and onions on the baking dish, drizzle 1 tablespoon olive oil, season with 1 teaspoon salt and ½ teaspoon black pepper and toss to coat. Roast the vegetables in the preheated oven for 25 minutes, tossing halfway through.
- In another small baking sheet lined with parchment paper, add the broccoli, drizzle with remaining olive oil, and season with remaining salt and pepper; toss to combine. Roast the broccoli for 10 minutes.
- Transfer all the vegetables, except for the broccoli to a deep pot. Season with paprika and mustard powder and toss to combine. Pour the vegetable broth over the roasted vegetables and bring to a boil.
- Lower heat to a simmer, and blend using an immersion blender until smooth and creamy. Add the broccoli and pulse a few times to incorporate the broccoli. Stir in cheddar cheese and milk.
- Serve warm with extra cheese on top, if desired.
Notes
- Leftover soup keeps well for 4-5 days refrigerated in an airtight container.
- Roast vegetables ahead when convenient to save time on soup day.
- For a vegan option, omit cheese and use nutritional yeast for flavor.
- An immersion blender works best for perfect puree; a high-speed blender with a soup setting is an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 207kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 1115mg | 46% |
| Potassium | 996mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 9230IU | 185% |
| Vitamin C | 155.1mg | 172% |
| Calcium | 204mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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