Description
This creamy Broccoli Cheddar Soup is a comforting and flavorful recipe made with fresh broccoli, sharp cheddar cheese, and a velvety broth base. Perfect for a cozy meal, it combines tender vegetables with a rich cheesy flavor and can be served with homemade croutons or crusty bread for added texture and taste.
Ingredients
Scale
Soup Base
- 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
- ½ teaspoon Dijon mustard
Vegetables and Cheese
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional
- Homemade croutons (for serving)
Instructions
- Sauté the 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, 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 an additional minute to release its aroma. Sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes, or until the flour turns a light golden color, which helps eliminate the raw flour taste.
- Incorporate Liquids: Slowly pour in the milk (whole or almond), whisking continuously to prevent lumps. Then add the vegetable broth while stirring to combine all ingredients smoothly.
- Add Vegetables and Mustard: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Mix well and bring the soup to a simmer. Let it cook for 15 to 20 minutes, or until the broccoli and carrot are tender but still vibrant in color.
- Finish with Cheese: Gradually add the shredded cheddar cheese in batches, stirring after each addition until fully melted and the soup becomes creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve hot, with optional homemade croutons or crusty bread on the side for extra crunch and flavor.
Notes
- This Broccoli Cheddar Soup can be prepared in about 30 minutes, making it an easy weeknight comfort food.
- Using whole milk or unsweetened almond milk offers options for dairy and nondairy eaters.
- Feel free to customize the soup by adding a pinch of nutmeg or a dash of hot sauce for extra depth.
- Serve with homemade croutons or your favorite crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
