Creamy Curry Broccoli Cheese Soup puts a tasty twist on the comfort food classic!
Creamy Curry Broccoli Cheese Soup
- 3 cups chopped broccoli
- 1 cup chopped cauliflower
- 1 cup diced yellow onion
- 1.5 cups grated carrot
- 2-3 TBSP chopped green onion (optional but delish!)
- 3 cups of low-sodium vegetable stock
- 1.5 cups coconut milk
- 4-6 ounces freshly grated gouda cheese (regular – not smoked)
- 4-5 ounces freshly grated sharp cheddar cheese
- 2 cloves garlic, smashed and minced
- 5 TBSP unsalted butter
- 5 TBSP all purpose flour
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp dried basil
- 1 bayleaf
- 2-4 teaspoons curry powder or curry paste (to taste)
- salt to taste (will vary depending on the stock/broth you choose)
- Wash and chop your veggies. This can be done ahead of time, early in the week, and sealed in a baggie for a later lunch or dinner [30 min or less! whoo!]. Dice the onions super small, mince the garlic, an shred or grate the carrots if you didn’t buy pre-shredded [I use my cheese grater]. For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it’ll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. For the cauli, I chop it super close to the crown and crumble the florets into a bowl with the rest of your vegetables.
- Add your veggie stock to a medium-sized pot and bring to a light boil. Next add the broccoli, cauliflower, onion, garlic, carrots, and bay leaf and reduce to medium heat. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender. Feel free to test a small spoonful of veg to check for tenderness. Remove from heat and set aside.
- Once the broth is done, start your roux. In a large pot, melt 5 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add in the 5 tablespoons of flour as you continue to whisk. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate. Next pour in the veggies and slowly stir in the coconut milk. Return to the burner on very low heat, uncovered. Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more — taste and tweak as needed after adding your cheese. Oh yes — the cheese! Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.
- Garnish with chopped green onion if you’re a fan! What’s more fun than topping veggies with even more veggies? Oh yes. Cheese. Feel free to sneak a bit of extra cheese in, on, or around your soup. It’s only natural to top cheesy veggie-filled soup with a little extra right? I’m going to go out on a a limb and pretend you said yes. “HECK YES!” Followed by some sort of song and dance.
special diets and swaps
Salted butter will absolutely work in place of unsalted. Just keep in mind the sodium content of your veggie stock/broth and you’re good to go.
As for the cheeses, using only gouda or only sharp cheddar is a-ok too, though I have the best, creamiest results using the two together! You can skip the cauliflower if you don’t have any on hand; feel free to use a little extra onion or carrot in place of it or just leave it out altogether.
As for the curry powder, a flavorful Thai yellow curry sauce or paste will also work in this recipe. Just add it in slowly and taste as you go to get that perfect balance of flavor! You can also use heavy cream, half and half, or milk in place of the coconut milk if it’s all you have on hand, but the coconut is a fun twist! Oh and the bayleaf is optional, but delish! If you have any random questions, feel free to email me!
so . . . how was it?
I’ve already annihilated the leftovers quite fiercely. They didn’t stand a chance in my fridge. Adding the extra veggies and curry along with the addition of these mini dinner roll bread bowls was almost too good to be true. I froze a bowl for Paul so he wouldn’t miss out on the deliciousness but I’m starting to doubt my self control. I might have to steal that bowl for myself… Sorry Paul!
Though if I eat his bowl of soup I’ll have an excuse to make more, right?
I’ll take it!
Looking for a plane-jane panera broccoli and cheese soup knock-off?
If you get a chance to try this creamy curry broccoli cheese soup, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!