Creamy Curry Broccoli Cheese Soup

Creamy Curry Broccoli Cheese Soup puts a tasty twist on the comfort food classic!

Recipe yields 6 cups or 3 bowls.

Course Soup

Cuisine Fusion

Keyword Curry Broccoli Cheese Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 323kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

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
¼ tsp allspice
¼ tsp nutmeg
¼ 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)

Instructions

Wash and chop the veggies. Dice the onions super small, mince the garlic, an shred or grate the carrots if you didn't buy pre-shredded. For the broccoli, chop 2/3 of it into tiny florets 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 the 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 the 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.

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition