Description
A warm embrace in a bowl that’s not only delicious but comforting.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 2 cups broccoli florets
- 2 large carrots, peeled and sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 2 cups milk (or plant-based alternative)
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free alternative)
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions
- Begin your soup journey by heating a large pot over medium heat and melting the butter. Once it’s fully melted, add the finely chopped onion and minced garlic. Sauté these ingredients for about 3-4 minutes, allowing them to become fragrant and translucent, which will form the aromatic base of your soup.
- Next, you’ll sprinkle the flour over the sautéed onion and garlic mixture. It’s vital to stir continuously for about 1-2 minutes, allowing the flour to absorb the fats and flavors, creating a roux.
- Gradually whisk in the milk, ensuring there are no lumps in the mixture. Once the milk is smoothly incorporated, pour in the vegetable broth. Bring the whole mixture to a gentle boil while stirring occasionally.
- Now, it’s time to introduce the diced potatoes, sliced carrots, and a pinch of salt. Reduce the heat to medium-low and let everything simmer together for 15-20 minutes.
- After the potatoes and carrots are tender, it’s time to stir in the broccoli florets. Cook for another 5-7 minutes until the broccoli is tender but remains vibrant in color.
- Reduce the heat to low for the final step. Stir in the shredded cheddar cheese, mixing it until it’s fully melted and beautifully incorporated into the soup. Adjust the seasoning with more salt and pepper to taste.
Notes
For the best results, always use freshly grated cheddar cheese instead of pre-packaged shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 310 kcal
- Sodium: 550 mg
- Protein: 12 g