Description
This comforting Broccoli Cheddar Soup is a creamy and cheesy delight perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a touch of Dijon mustard, it’s a flavorful and hearty soup that comes together quickly on the stovetop.
Ingredients
Units
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- 1/4 cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- 1/2 teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese, about 2 heaping cups
Optional Garnish
- Homemade croutons, for serving
Instructions
- Prepare the base: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 5 minutes or until the onion is softened and translucent.
- Add garlic and flour: Stir in the chopped garlic and cook for another minute until fragrant. Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes to cook the flour and create a roux, which will help thicken the soup. The flour should turn a light golden color.
- Add liquids: Slowly pour in the whole milk (or almond milk) while whisking continuously to avoid lumps.
- Add vegetables and broth: Pour in the vegetable broth along with the chopped broccoli florets, chopped or julienned carrot, and Dijon mustard. Stir everything to combine well.
- Simmer the soup: Allow the soup to simmer gently for 15 to 20 minutes over medium-low heat, or until the broccoli is tender and the flavors have melded together.
- Melt the cheese: Gradually add the shredded cheddar cheese in batches, stirring thoroughly after each addition until the cheese is fully melted and the soup is creamy and smooth.
- Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot with optional homemade croutons for added crunch.
Notes
- For a smoother texture, you can blend the soup using an immersion blender before adding the cheese.
- Using sharp cheddar cheese enhances the flavor, but feel free to use mild cheddar if preferred.
- For a dairy-free option, use almond milk and omit the cheese or substitute with a vegan cheese alternative.
- Homemade croutons can be made by toasting cubed bread with olive oil and seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
