Creamy, cheesy, yummy Broccoli and Cheese Soup is a filling, veggie-filled vegetarian meal.
I have always always been a fan of soup. It's just so perfect: comforting, filling, easy, and often healthy
Today's soup is no exception. Who doesn't love a good bowl of Broccoli and Cheese Soup?
This version is nutritious while still having the creaminess you're looking for in a broccoli and cheese soup.
It's also pretty simple. You'll need an immersion blender or regular blender to blend the soup, but that's even optional if you don't care about it being smooth.
It's a great vegetarian soup that anyone will love, and you'll love serving it to your family & friends since it's packed with veggie goodness and lean protein.
Feel free to add in some extra shredded cheese as garnish.
Broccoli and Cheese Soup
Ingredients
- 1 tablespoon butter
- 1 large onion diced
- 1 large carrot diced
- 2 cloves garlic minced
- 16 ounce broccoli frozen cut broccoli
- 3 cups vegetable broth or chicken broth or water
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon nutmeg
- ½ cup milk
- 4 ounces cheddar cheese shredded {about 1 cup}
Instructions
- Heat butter in a soup pot over medium-high heat. Add onions and carrots; sauté for about 5 minutes. Add in garlic and stir for 30 seconds.
- Add in broccoli, broth, paprika, cayenne, salt, pepper, and nutmeg. Stir well. Bring to a boil and reduce heat to a simmer.
- Simmer, stirring occasionally, for 15 minutes until vegetables are completely softened. Stir in milk, and cook for 2 minutes. Remove from heat and use an immersion blender to blend soup to desired consistency. {You can use a regular blender but be careful when blending hot soup}
- Add in cheese and stir until cheese melts. Serve and enjoy!
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