Go Back
+ servings
Bowl of Vegetarian Broccoli Cheddar Soup

Best Vegetarian Broccoli Cheddar Soup

Print Recipe
Creamy, cheesy, hearty, and healthful—this vegetarian broccoli cheddar soup will warm you up from the inside out.
Course Dinner, Lunch
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Broccoli Cheddar Soup, Easy, One-Pot, Vegetarian Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

Ingredients

  • 1 bunch broccoli 1 bunch usually = 1 ½ pounds
  • 1 large carrot
  • 1 large yellow onion
  • 5 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 4 tablespoons flour
  • 4 cups vegetable broth
  • 1 teaspoon nutmeg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • 1 cup half and half
  • 8 ounces sharp cheddar cheese

Instructions

  • Prepare your veggies by washing broccoli, cutting it off the stalk, chopping it into bite-sized pieces, peeling and chopping carrots, dicing onion, and mincing garlic.
    1 bunch broccoli, 1 large carrot, 1 large yellow onion, 5 cloves garlic
  • In a Dutch Oven or large pot, cook the onion in the butter, salt, and pepper until translucent and fragrant—about 5 minutes.
    3 tablespoons unsalted butter
  • Sift in the flour and whisk to form a roux.
    4 tablespoons flour
  • Add vegetable broth and whisk together making sure there are no clumps of flour and bring to a boil
    4 cups vegetable broth
  • Add broccoli, garlic, carrot, nutmeg, onion powder, garlic powder, and chili powder, and stir well. Cover and simmer over medium heat for 15 minutes until carrots and broccoli are tender.
    1 teaspoon nutmeg, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon chili powder, 1 teaspoon salt, 1 teaspoon black pepper
  • Turn heat off, but keep your pot on the burner. Add half and half and whisk together until smooth.
    1 cup half and half
  • Fold in shredded cheese with a wooden spoon or spatula until smooth and creamy.
    8 ounces sharp cheddar cheese
  • Serve hot with a toasted baguette (optional).

Notes

  • To get your carrots thin, use your peeler! Peel the outer layer off and discard, but then use the peeler to shred off thin slices.
  • Sifting in the flour will ensure a smooth roux with no lumps!
  • If you love extra sharp cheese, use it in your soup! I've made this recipe with everything from mild to extra sharp and loved them all! I switch up the cheese depending on what I'm in the mood for.
  • It’s hard to beat a good bowl of soup! Check out my most delicious selection of hearty soup recipes!