Curried Broccoli Cheddar Soup
Take comfort food to the next level with this Curried Broccoli Cheddar Soup—a bold and flavorful twist on the classic creamy soup recipe. This vibrant dish combines tender broccoli florets, sweet grated carrot, and aromatic spices like curry powder and cumin for an exotic depth of flavor that pairs beautifully with the rich sharpness of melted cheddar cheese. A simple roux of butter, flour, and milk ensures a velvety texture, while optional red pepper flakes add a hint of heat for those craving a little kick. Ready in just 45 minutes, this soup is perfect for busy weeknights or cozy weekends. Blend it to your desired consistency—chunky or smooth—and serve with crusty bread for a satisfying, flavor-packed meal that warms you from the inside out. Ideal for fans of quick, vegetarian-friendly soups with a touch of spice!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 teaspoons mild curry powder
- 1 teaspoon ground cumin
- 4 cups broccoli florets
- 1 large carrot, grated
- 4 cups vegetable broth
- 2 cups whole milk
- 2.5 cups sharp cheddar cheese, shredded
- 3 tablespoons all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, curry powder, and ground cumin. Cook for 1 minute, stirring constantly, until fragrant.
Add the broccoli florets and grated carrot to the pot. Stir to coat the vegetables in the spices.
Pour in the vegetable broth and bring to a simmer. Reduce the heat to medium-low, cover the pot, and cook for 8-10 minutes until the broccoli is tender.
While the soup simmers, prepare a small roux in a separate pan. Melt the remaining tablespoon of butter over medium heat, then whisk in the flour. Cook for 1-2 minutes until golden, then slowly whisk in the milk. Cook until slightly thickened.
Add the roux mixture to the soup and stir until fully combined.
Using an immersion blender, blend the soup to your desired consistency. For a chunkier soup, only blend partially. For a smooth soup, blend fully. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the shredded cheddar cheese a handful at a time, allowing each addition to melt completely before adding the next.
Season the soup with salt, black pepper, and optional red pepper flakes, adjusting to taste.
Serve hot with crusty bread or a side salad. Enjoy your curried broccoli cheddar soup!
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 5703 mg | 248% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 51.2 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 3036 mg | 234% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3368 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
