Description
This comforting Broccoli Cheddar Soup combines tender broccoli florets and sweet carrots in a creamy, cheesy base made with cheddar cheese and infused with hints of garlic and Dijon mustard. Perfectly thickened with a roux of butter and flour, this soup is warm, hearty, and ideal for a satisfying lunch or dinner. Optionally served with crispy homemade croutons for added texture.
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
- Sauté aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Cook while stirring for about 5 minutes, or until the onion becomes soft and translucent.
- Add garlic and flour: Stir in the chopped garlic cloves and cook for an additional 1 minute to release their aroma. Then sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes until the flour is golden, which helps cook out the raw flour taste and starts the roux base.
- Create soup base: Slowly pour in the whole milk (or almond milk) while whisking vigorously to prevent lumps. This will form a creamy base for the soup.
- Add vegetables and seasoning: Stir in the vegetable broth, chopped broccoli florets, julienned carrot, and Dijon mustard, mixing everything evenly. Bring the mixture to a simmer.
- Simmer soup: Allow the soup to simmer gently for 15 to 20 minutes until the broccoli and carrot are tender, making sure to stir occasionally to prevent sticking.
- Incorporate cheese: Gradually add the shredded cheddar cheese in small batches into the hot soup, stirring well after each addition until fully melted and the soup becomes creamy and smooth.
- Finish and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, optionally garnished with crispy homemade croutons for added crunch.
Notes
- For a dairy-free version, use unsweetened almond milk and a dairy-free cheese alternative.
- To make homemade croutons, cube bread, toss with olive oil, salt, and pepper, then bake at 375°F (190°C) until crispy.
- For extra thickness, you can blend a portion of the soup with an immersion blender before adding cheese.
- Adjust the amount of Dijon mustard to your taste preferences for a subtle tang.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk to loosen consistency.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
