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Creamy Curry Broccoli Cheese Soup
5 from 18 votes

Creamy Curry Broccoli Cheese Soup

Creamy Curry Broccoli Cheese Soup blends broccoli, cauliflower, onion, and carrots with a flavorful curry-spiced broth enriched by gouda and sharp cheddar cheeses. The use of coconut milk adds a smooth richness, while the curry powder and warming spices create a gentle aromatic heat. This hearty soup combines tender cooked vegetables with cheese melted into a creamy texture, perfect for a comforting meal.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
Calories: 323 kcal
Course: Soup
Cuisine: Fusion

Ingredients

  • 3 cups broccoli chopped
  • 1 cup cauliflower chopped
  • 1 cup yellow onion diced
  • 1.5 cups carrot grated
  • 2-3 TBSP green onion optional but delish!, chopped
  • 3 cups vegetable stock low sodium
  • 1.5 cups coconut milk
  • 4-6 ounces gouda cheese regular - not smoked, freshly grated
  • 4-5 ounces cheddar cheese freshly grated, sharp
  • 2 cloves garlic smashed and minced
  • 5 TBSP butter unsalted
  • 5 TBSP all-purpose flour
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ¼ tsp basil dried
  • 1 bay leaf
  • 2-4 teaspoons curry powder to taste, or curry paste
  • salt will vary depending on the stock/broth you choose, to taste

Instructions

    Cup of Yum
  1. Wash and chop your veggies. This can be done ahead of time, early in the week, and sealed in a baggie for a later lunch or dinner [30 min or less! whoo!]. Dice the onions super small, mince the garlic, an shred or grate the carrots if you didn't buy pre-shredded [I use my cheese grater]. For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. For the cauli, I chop it super close to the crown and crumble the florets into a bowl with the rest of your vegetables.
  2. Add your veggie stock to a medium-sized pot and bring to a light boil. Next add the broccoli, cauliflower, onion, garlic, carrots, and bay leaf and reduce to medium heat. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender. Feel free to test a small spoonful of veg to check for tenderness. Remove from heat and set aside.
  3. Once the broth is done, start your roux. In a large pot, melt 5 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add in the 5 tablespoons of flour as you continue to whisk. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate. Next pour in the veggies and slowly stir in the coconut milk. Return to the burner on very low heat, uncovered. Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more -- taste and tweak as needed after adding your cheese. Oh yes -- the cheese! Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.
  4. Garnish with chopped green onion if you're a fan! What's more fun than topping veggies with even more veggies? Oh yes. Cheese. Feel free to sneak a bit of extra cheese in, on, or around your soup. It's only natural to top cheesy veggie-filled soup with a little extra right? I'm going to go out on a a limb and pretend you said yes. "HECK YES!" Followed by some sort of song and dance.

Notes

  • Use freshly grated gouda and cheddar for best melting and flavor.
  • Chop vegetables small and cook until tender to ensure a smooth texture.
  • Nutrition values are estimates and can be adjusted based on ingredient brands and portions.

Nutrition Information

Calories 323kcal (16%) Carbohydrates 19g (6%) Protein 13g (26%) Fat 23g (35%) Saturated Fat 14g (70%) Cholesterol 67mg (22%) Sodium 788mg (33%) Potassium 393mg (8%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 6491IU (130%) Vitamin C 53mg (59%) Calcium 343mg (34%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 323

% Daily Value*

Calories 323kcal 16%
Carbohydrates 19g 6%
Protein 13g 26%
Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 67mg 22%
Sodium 788mg 33%
Potassium 393mg 8%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 6491IU 130%
Vitamin C 53mg 59%
Calcium 343mg 34%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.