Broccoli cheese soup
Updated: Aug 28, 2021
I think broccoli is my favorite vegetable, and though I usually eat it roasted with olive oil, salt, and pepper, I of course love it with cheese. Broccoli cheddar soup is one of my all time favorite soups, and I figured the only thing that could make it any better would be adding in some gouda! The combination with cheddar is delicious, and it adds to the cheesy deliciousness of the soup.
One tricky thing about making broccoli cheese soup at home is the texture. I'll share what I've learned that I hope will help you when you make this soup - and just know, if the texture isn't perfect in your first go, it will still taste great and it'll just give you an excuse to make another batch soon!
The biggest thing unfortunately is patience. This soup doesn't take long to come together, but in order to achieve a smooth broth, the most important thing is to keep the soup at a low simmer, and to pour and move slowly when incorporating your broth, milk, and cheese. I always want to pour everything in at once (especially when it comes to cheese!) but the way to achieve a smoother texture, rather than a grainy one, is to move with patience when adding your liquids and cheese so keep that in mind as you go.
This soup is meant to be a little chunky with loads of broccoli along with carrots and onions, though I definitely have plans to explore a smoother version in the future because there is always room for more cheesy soups. Your broccoli, carrots, and onions will all be soft and easy to eat, all while being smothered in a delicious cheesy broth!
4 tablespoons butter (or butter alternative - I use Earth Balance)
1 small yellow onion diced
2 large carrots peeled and diced
4 cups chopped broccoli (I used a 12oz bag of cut up broccoli and chopped it further)
4 tablespoons all purpose flour
4 cups vegetable broth
2 cups 2% milk
8 oz shredded cheddar
4 oz shredded gouda (or other cheese)
1/4 teaspoon salt
Black pepper to taste
Cooking time: About an hour.
Peel and chop/dice all of your vegetables (onion, carrots, and broccoli), and shred your cheese then set aside. Measure out your two cups of milk and leave it out of the fridge so it can come to room temperature.
In a large pot, melt your butter. Add in your onions and sauté them for a few minutes until slightly transparent. Add in your diced carrots and chopped broccoli and mix to coat in your butter. Continue to stir and cook your vegetables for a few more minutes.
Sprinkle your flour over the vegetables and mix until fully coated.
Pour in your vegetable broth one cup at a time. With each cup, stir together your vegetable mixture and ensure your flour is fully incorporated before pouring in additional broth. Once all of your broth has been added and combined, bring everything to a light simmer and let your soup cook for about 20 minutes, stirring occasionally.
Pour your milk in slowly, about a half cup at a time, and ensure your soup remains on medium heat and does not boil (a low simmer is perfect). Continue to mix as you pour your milk in to ensure everything combines together and remains smooth.
Once your milk is combined, sprinkle in your cheese in three portions, mixing each time to fully combine before adding more.
Add in your salt and pepper, and mix to fully incorporate. Remove your soup from the heat and allow it to cool slightly. You can serve some now or you can store it all in the fridge once completely cooled for about 5 days to 6 days.
Carb and serving info:
Servings: 6 (under 2 cups each)
Carbs per serving: 17.8 carbs
Carbs per full batch: 107
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.