Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups broccoli florets, chopped
- 1 large carrot, peeled and shredded
- 2 cups milk (dairy or non-dairy alternative)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in vegetable broth and bring to a simmer. Add broccoli florets and shredded carrot. Cook until vegetables are tender, about 10-15 minutes.
- Remove the pot from heat. Using an immersion blender, carefully blend a portion of the soup until desired consistency is reached. You can leave some chunks for texture or blend until completely smooth.
- Return the pot to low heat. Stir in milk and heavy cream. Heat gently, do not boil.
- Gradually add shredded cheddar cheese, stirring constantly until melted and smooth.
- Season with salt and black pepper to taste. Serve hot.
Notes
- For a thicker soup, you can create a roux by melting 2 tablespoons of butter with 2 tablespoons of flour before adding the vegetable broth.
- Garnish with extra shredded cheddar cheese, croutons, or a sprinkle of fresh parsley.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg