Description
This creamy Broccoli Cheddar Soup is a comforting and flavorful dish made with tender broccoli florets, sharp cheddar cheese, and a savory blend of aromatics simmered to perfection. Perfect for a cozy lunch or dinner, it offers a rich, velvety texture and can be served with homemade croutons or crusty bread for added crunch.
Ingredients
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- ¼ 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
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons for serving (optional)
Instructions
- Sauté Aromatics: 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 until the onions are softened and translucent.
- Add Garlic and Flour: Stir in the chopped garlic cloves and cook for another minute until fragrant. Sprinkle the flour over the mixture and whisk continuously for 1 to 2 minutes until the flour turns golden, creating a roux to thicken the soup.
- Incorporate Liquids: Slowly pour in the milk while whisking continuously to avoid lumps. Then add the vegetable broth, stirring to combine smoothly with the roux and milk mixture.
- Add Vegetables and Simmer: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Bring the mixture to a simmer and cook for 15 to 20 minutes until the broccoli is tender but still vibrant green.
- Melt Cheese and Finish: Gradually add the shredded cheddar cheese, stirring after each addition until the cheese is fully melted and the soup is creamy and smooth. Taste and adjust seasonings if needed. Serve hot with optional homemade croutons for extra texture.
Notes
- This broccoli cheddar soup recipe is simple to prepare and takes just about 35 minutes from start to finish.
- Using whole milk yields a richer soup, but unsweetened almond milk is a great dairy-free alternative.
- Feel free to swap vegetable broth for chicken broth if not vegetarian.
- For a smoother texture, you can use an immersion blender to partially blend the soup before adding cheese.
- Homemade croutons or crusty bread make excellent accompaniments that add delightful crunch to the creamy soup.
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
