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Broccoli Cheddar Soup
Raddish Supper Club
March 30, 2024
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Serves: 4-6
Active Kitchen Time: 20-30 minutes
Cook Time: 40 minutes
Fresh:
1 onion
1 clove garlic
2 large crowns broccoli
1 large carrot
4 Tbsp butter
2 cups shredded cheddar cheese
½ cup heavy cream
Pantry:
1 tsp kosher salt
¼ cup flour
½ tsp black pepper
4 cups vegetable broth
Suggested Side:
Serve in bread bowls or with a sliced baguette for dipping. This soup is very filling, but it also can make a great side to a BLT or any other half sandwich.
Recipe Steps
 Cut 1 onion in half and peel. Cut away ends, cut into strips, and dice. Add to small bowl. |  Smash and peel 1 clove garlic. Mince and add to onion. Set aside. |
 Cut 2 large crowns broccoli into small pieces. Measure 5 cups. Add to separate large bowl. |  Grate 1 large carrot on large holes of box grater. Add to broccoli. Set aside. |
 Melt 4 Tbsp butter in pot over medium heat. |  Add onion, garlic, and 1 tsp kosher salt to pot. |
 Cook, stirring occasionally, until softened, 8-10 minutes. |  Add ¼ cup flour. Cook 2 minutes, stirring frequently. |
 Add ½ tsp black pepper and 4 cups vegetable broth. Bring to boil over high heat, then reduce to low. Simmer 5 minutes to thicken. |  Add broccoli and carrots. Cover and simmer 20 minutes. |
 Carefully add hot soup to blender. Puree until smooth. |  Add soup, ½ cup heavy cream and 2 cups shredded cheddar cheese to pot. Stir until melted and season to taste. TASTE & SHARE! |
Recipe Notes
Use frozen broccoli and carrots to cut down on chopping time.
Use an immersion blender to quickly blend the soup directly in the pot.
Dairy-Free: Use dairy-free butter, such as Earth Balance or Melt. Use dairy-free shredded cheddar cheese, such as So Delicious, Follow Your Heart, or Violife. Use dairy-free heavy cream, such as Silk. Alternatively, replace with dairy-free milk such as almond, cashew, soy, or pea protein.
Gluten-Free: Use gluten-free flour, such as Bob’s Red Mill 1:1 Baking Flour or King Arthur Flour.
Taste & Share
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