Creamy Broccoli Carrot Soup with Sharp Cheddar
Creamy Broccoli Carrot Soup is perfect to enjoy midsummer when the broccoli is ready to pick and the garlic plants are putting out scapes. This hearty soup is full of fresh veggies and plenty of cheese to make it satisfying and delicious.
Ingredients for Creamy Broccoli Carrot Soup
Olive oil and onions are what I use at the base of nearly every recipe (other than desserts of course). They provide the foundational flavours for any delicious soup.
Garlic scapes are the shoots put out by the garlic plant before it goes to seed. You can pick them before digging up the garlic bulb and use them in place of garlic in recipes. If you don’t grow garlic and can’t find garlic scapes in stores or at the farmer’s market, substitute one or two cloves of minced garlic instead.
Whole wheat flour is the thickener for the soup. You could also use all purpose flour, but I prefer using unrefined flour whenever possible. The whole wheat really won’t affect the taste or texture of the soup.
Organic Valley whole milk works with the sharp cheddar to make this soup extra creamy and delicious while also providing protein, calcium, and fat soluble vitamins.
Vegetable stock keeps the soup from getting too thick and also provides a lot of flavour. If you don’t need the soup to be vegetarian, use bone broth instead to get an extra dose of protein, glycine, and tons of other awesome nutrients!
Dry white wine enhances the other flavours in the soup. If you’d rather not use it, just add an extra quarter cup of broth instead. On the other hand, if you want the wine to come through more, add another quarter cup of wine and reduce the broth by a quarter cup.
Broccoli is the main ingredient of the soup and is full of nutrients like fibre, calcium, and vitamin C. Mixed with the other ingredients, the broccoli provides a lot of flavour without being overpowering.
Carrots and celery don’t drastically change the taste or texture of the soup, but they just add a little something. Also, why not add extra veggies at every available opportunity? It’s an easy way to increase the fibre and nutrient profiles.
Bay leaves and thyme also enhance the flavour of the soup as it simmers. Be sure to remove them before blending! Instead of removing the thyme entirely, you could also just take the leaves off and discard the stemps
Nutmeg may seem like a strange ingredient for a Creamy Broccoli Carrot Soup, but it is used to bring out the other flavours, so its own stays in the background. The Spice House is a great source for quality nutmeg.
Sharp cheddar cheese is the final piece of this soup and takes it to the next level. Be sure to buy the cheese in a block and grate it at home. It will taste better, melt better, and be free of mold inhibitors and anti-caking agents.
How to Make Creamy Broccoli Carrot Soup
Pour the olive oil into a large stock pot on medium heat. Add the onion and saute until soft and translucent. It will take 5-10 minutes. Then add the garlic scapes and flour. Continue cooking for another minute while stirring constantly to prevent burning.
Slowly add the broth, milk, and wine. Use a silicone whisk to incorporate the liquid into the flour. Then add the broccoli, carrots, celery, bay leaves, thyme sprigs, and nutmeg. Season with salt and pepper to taste.
When the soup comes to a boil, reduce heat to medium-low and simmer until the broccoli and carrots are easily pierced with a fork. It will take about 15 more minutes. Remove the bay leaves and thyme sprigs. Then use an immersion/stick blender to blend the soup in the stock pot. If you don’t have an immersion blender, transfer the soup to a regular blender instead. When it is smooth and creamy, return it back to the stock pot.
Reduce heat to low and stir in the sharp cheddar. Continue cooking until all the cheese is melted. Remove from heat and and let cool a few minutes before serving with a slice of freshly baked bread!
I hope you enjoy this Creamy Broccoli Carrot Soup! Be sure to leave a rating below and let me know what you think in the comments. Happy cooking!
More Recipes to Try
- Vegetarian Potato Leek Soup
- Hearty Minestrone Soup
- Turkey & Brown Rice Soup
- Instant Pot Butternut Chili
- Spiced Paleo Pumpkin Soup
- Hearty Vegan Vegetable Soup
Creamy Broccoli Carrot Soup with Sharp Cheddar
Equipment
- Immersion blender
Ingredients
- 2 Tbsp olive oil
- 1 medium onion diced
- 2 Tbsp garlic scapes chopped
- ¼ cup whole wheat flour
- 1 cup Organic Valley whole milk
- ½ cup bone broth
- ½ cup dry white wine
- 4 cups broccoli florets
- ½ cup carrots chopped
- ½ cup celery chopped
- 3 sprigs fresh thyme
- 2 Spice House bay leaves
- ¼ tsp Spice House nutmeg
- Celtic sea salt & pepper to taste
- 4 cups sharp cheddar cheese
Instructions
- Pour the olive oil into a large stock pot on medium heat. Add the onion and saute until soft and translucent. It will take 5-10 minutes. Then add the garlic scapes and flour. Continue cooking for another minute while stirring constantly to prevent burning.
- Slowly add the broth, milk, and wine. Use a silicone whisk to incorporate the liquid into the flour. Then add the broccoli, carrots, celery, bay leaves, thyme sprigs, and nutmeg. Season with salt and pepper to taste.
- When the soup comes to a boil, reduce heat to medium-low and simmer until the broccoli and carrots are easily pierced with a fork. It will take about 15 more minutes.
- Remove the bay leaves and thyme sprigs. Then use an immersion/stick blender to blend the soup in the stock pot. If you don't have an immersion blender, transfer the soup to a regular blender instead. When it is smooth and creamy, return it back to the stock pot.
- Reduce heat to low and stir in the sharp cheddar. Continue cooking until all the cheese is melted. Remove from heat and and let cool a few minutes before serving with a slice of freshly baked bread!
Looks yummy, made with many ingredients we enjoy at our house!
Thank you! 😊