Curry Cheese and Broccoli Soup
Warm up your soul with this velvety Curry Cheese and Broccoli Soup, a flavorful fusion of creamy comfort and bold spice. Featuring tender broccoli, sharp cheddar cheese, and a hint of curry powder, this soup strikes the perfect balance between rich and zesty. A fragrant base of sautéed onions, garlic, and curry creates a depth of flavor, while heavy cream and cheese lend a luscious, silky texture. Blended to perfection, it's a comforting, nutrient-packed meal for chilly evenings. Garnish with a dash of paprika for an extra pop of color and serve with crusty bread for a satisfying bite. Ready in just 45 minutes, this easy-to-make recipe is perfect for weeknight dinners or meal prep. Tags: broccoli cheese soup, curry soup, creamy broccoli, vegetarian soup recipes.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons curry powder
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 4 cups broccoli florets, chopped
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup milk (optional, for thinning the soup)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the chopped yellow onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and curry powder, cooking for another 1-2 minutes until fragrant.
Sprinkle the flour over the onion mixture and stir well to create a roux. Cook for 1-2 minutes while stirring constantly to avoid burning.
Gradually pour in the vegetable broth, whisking constantly to ensure there are no lumps.
Increase the heat to medium-high and bring the mixture to a simmer.
Add the chopped broccoli florets to the pot. Cook for 10-12 minutes, or until the broccoli is tender.
Use an immersion blender to puree the soup until smooth, or transfer the mixture to a countertop blender in batches and blend until creamy.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese until fully melted and incorporated.
If the soup is too thick, add the optional milk to thin it to your desired consistency.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with a sprinkle of paprika, if desired. Serve warm.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 7657 mg | 333% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 30.7 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 2111 mg | 162% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3514 mg | 75% | |
*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.
