Creamy Broccoli Cheese Soup

5 from 1 vote

This easy to make, Creamy Broccoli Cheese Soup, has all the tasty, rich and creamy decadence you want to satisfy your comfort food need!

Course Soup

Cuisine American, Vegetarian

Keyword Creamy Broccoli Cheese Soup

Prep Time 15

Cook Time 25

Total Time 40

Servings - 1 cup servings

Calories 389kcal

4 Tbsp butter
1/2 medium onion, diced
2 cups carrots, julienned
1/4 cup flour (I used whole wheat pastry flour)
3 cups vegetable broth
2 cups half and half
3 cups broccoli florets, chopped in bite size pieces
2 tsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
8 oz. extra sharp cheddar cheese, grated, (from a block of cheese not the packaged pre-shredded type)

Melt the butter in a heavy bottom soup pot or Dutch oven.
Add the onions and carrots, salting lightly, and saute for about 4 - 5 minutes, stirring occasionally, until the onion is translucent and the carrots are cooked but still a little firm.
Next add in the minced garlic and cook for another 30 seconds, stirring
Sprinkle the flour over the sauteed carrots, onions and garlic and stir. Saute for about 1 minute.
Whisk in the broth until blended and stir in the half and half, broccoli, Dijon mustard, salt and pepper and bring to a simmer stirring regularly.
Reduce the heat to medium and cook for about 6 to 8 minutes stirring occasionally until the broccoli is tender.
Turn heat to low and "SPRINKLE" (NOT one big clump) the freshly grated cheddar cheese into the soup and stir until melted and mixed in the soup.
When serving, grate a little extra cheddar cheese on top to garnish.