Carrots and Broccoli Soup
What you will love about carrots and broccoli soup
This healthy carrots and broccoli soup is a twist on the classic cheddar broccoli. It’s velvety and creamy with a bright ginger bite that makes the carrots shine in the soup shine.
This recipe makes enough to serve 6-8, depending if you are serving bowls or cups. It reheats great and makes a perfectly healthy lunch!
Here’s what you’ll need to make it
How to make carrot and broccoli soup
Sauté garlic, ginger, carrots and onions, until onions are translucent and carrots are tender. If you are using pre-cut carrots, throw them in before the onions for a few minutes just to make sure they get tender.
Sprinkle flour, salt and nutmeg over carrots and onions, stir until evenly distributed. This is going to thicken the soup, you can use cornstarch instead of flour if you want but make sure you only use half.
Add broccoli, vegetable broth, milk, and lemon juice. Bring to a boil. Slowly stir in the cheese until it seems fully melted and incorporated into the soup, then lower the heat and let it simmer for a while (about 10-15 minutes).
Garnish with chopped, fresh parsley and shredded cheddar cheese.
FAQs + TIPs:
Soup can be thickened a number of ways. One of the easiest is with flour or cornstarch. For this recipe we are using flour, if you prefer to use cornstarch just make sure to cut the measurement in half.
It really only takes about 5 minutes to boil broccoli, carrots on the other hand depend on how you have cut them. Packaged prepared carrots like matchstick carrots take a lot longer than if you shredded them yourself, so keep that in mind if you use them for a shortcut, they might need to boil for quite a bit longer than freshly shredded carrots.
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Carrots and Broccoli Soup
This healthy carrots and broccoli soup is a twist on the classic cheddar broccoli. It’s velvety and creamy with a bright ginger bite that makes the carrots shine in the soup shine!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 4 large carrots, shredded
- 3 tsp minced garlic
- 2 tsp minced ginger
- 6 cups broccoli florets, chopped
- 3 cups vegetable broth
- 3 cups milk
- 1 tsp lemon juice
- 3 cups shredded cheddar cheese
- 2 tsp salt
- 4 tbsp flour
- 1/4 tsp ground nutmeg
Instructions
- Melt butter in a large stockpot or dutch oven.
- Add garlic and ginger, sauté for 30 seconds.
- Add onions and carrots, sauté until onions are translucent.
- Sprinkle flour, salt and nutmeg over carrots and onions, stir until evenly distributed.
- Add broccoli, vegetable broth, milk, and lemon juice. Bring to a boil.
- Add cheese, slowly while stirring to help cheese melt.
- When all cheese is incorporated, lower heat a simmer for another 10-15 minutes to allow soup to thicken.
- Garnish with chopped, fresh parsley and shredded cheddar cheese.
Nutrition
- Serving Size:
- Calories: 321
- Sugar: 9.2 g
- Sodium: 1198 mg
- Fat: 19.9 g
- Saturated Fat: 11.3 g
- Carbohydrates: 20 g
- Fiber: 3.2 g
- Protein: 17.3 g
- Cholesterol: 58.5 mg
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