Our Cheddar Cheese Sauce is the star of this creamy, cheesy broccoli soup. One batch of cheese sauce makes about 4 cups, and we use about 2 1/2 cups in the soup, so you can use the remainder in another recipe, like the Quinoa Squash Casserole, or use it as a dip, on potatoes, pasta, vegetables, or tacos.
The cheddar cheese sauce is not hard to make and doesn’t take long. Jump over to the recipe and then come back here to finish the soup. I like to make a double batch of the cheese sauce and freeze it in 1 cup servings so I have some ready when I need something cheesy!
You can use fresh or frozen broccoli florets, and feel free to slice the carrot instead of grating it. Use any flour that you prefer. This soup is perfect for cool autumn nights.
- 1/2 onion chopped
- 3 cloves garlic, minced
- 1/4 cup flour
- 1 large carrot, grated
- 3-4 cups broccoli florets, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp paprika
- 2 cups vegetable broth
- 2 1/2 cups Cheddar Cheese Sauce
- Heat a stockpot or dutch oven over medium heat.
- Add the onions and garlic and sauté a few minutes until the onion is translucent. Add a splash of water or broth if they begin to stick.
- Add the flour and about 1/4 cup of the vegetable broth. Whisk until smooth.
- Add the remaining vegetable broth, Cheddar Cheese Sauce, and the remaining ingredients and bring just to a boil. Reduce the heat and simmer 20-30 minutes.