This Broccoli Carrot Cheddar Soup combines comforting cheddar cheddar cheese with hints of broccoli and carrots in a soup that’s perfect for cooler weather!
A few years ago, I popped in to this little cafe in Flagstaff, Arizona on a road trip with my kids. Although the cafe was teeny tiny, it was super cozy .. with a generous menu only larger restaurants could only strive for.
They had a variety of soups on the menu but only two on deck — one of which was Broccoli Carrot Cheddar. I can still remember that soup coming out, it was a generous bowl served piping hot with a huge basket of fresh sourdough bread. I was in heaven.
Broccoli Carrot Cheddar Soup
Though I haven’t been back to that little cafe, I have recreated that Broccoli Carrot Cheddar Soup. My hope was that I could relive that experience from the confines of my own home. If there is one thing that I love, it is a fresh loaf of sourdough bread dipped in a warm, comforting soup.
Could anything else be any better?
This soup starts out with a roux of butter and flour. Stir in some vegetable broth and crank the stove on medium. Allow the soup to come together and thicken up.
Chop the veggies and toss them in the soup. Pour in the milk, cheese, garlic powder, salt and pepper. Let it simmer, covered, for 15 minutes.
Love a richer soup? Add half and half instead of milk.
Serve this soup next to your favorite crusty sourdough bread:
Or… serve up next to your favorite crackers – like these crackers I threw together with sourdough discard. So good!
Did you make this recipe? If you did, take a minute to rate the recipe and leave a comment to let me know how it turned out!
Broccoli Carrot Cheddar Soup
Ingredients
- 4 Tbsp butter
- 1/2 onion diced
- 4 Tbsp all purpose flour
- 32 oz vegetable stock
- 2 C milk
- 2 broccoli crowns small, removed from stem and chopped
- 1.5 C carrots chopped
- 1/2 tsp garlic powder
- 2 C cheddar cheese shredded
- 1/2 tsp salt or more, to taste
- 1/8 tsp ground pepper or more, to taste
Instructions
- In a medium pot, melt better over medium heat.
- Once melted, add onions and saute until soft and fragrant.
- Whisk in the flour until dissolved (to make a roux).
- Slowly whisk in the vegetable stock and then the milk.
- Add in the broccoli, carrots, and seasoning.
- Bring to a boil. Then turn down the heat to low and simmer (covered) for 15 minutes, stirring frequently.
- After the broccoli and carrots are cooked, stir in the cheddar cheese until melted.
- Serve hot, with extra cheese, toppings of choice, or crackers.
Nutrition
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