This Cheesy Broccoli and Carrot Soup is ultimate comfort food. Piles of diced onion and carrot get sautéed and layered in with coconut milk, two cheeses and, of course, broccoli for a bowl of warm, cheesy goodness. Adding in extra veggie bumps up the heartiness of the soup and makes it more filling than a standard Broccoli Cheddar Soup.
Cheesy Broccoli and Carrot Soup
1 large onion
2 cloves garlic
1 head broccoli
1 ½ cups shredded cheddar cheese
1 cup shredded gouda cheese
4 cups vegetable broth
1 cup coconut milk
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
Peel and dice onion and carrots to similar sizes. Cut florets from broccoli and rough chop into small pieces, setting aside.
In a dutch oven or stockpot, heat 1 tablespoon olive oil over high heat. Add in onion and carrots, cooking for 10-12 minutes. Reduce heat to medium-high. Mince garlic and add into the pot with butter and flour, whisking for 2-3 minutes while butter fully melts and flour cooks.
Pour in 4 cups vegetable broth and broccoli, stirring well to combine. Return to a boil, reduce heat and simmer for another 10 minutes. Add in shredded cheeses and stir until cheese is melted. Stir in coconut milk, season with salt and pepper to taste. Serve.