Description
This creamy Broccoli Cheddar Soup is a comforting, flavorful dish perfect for chilly days. It combines tender broccoli and carrots simmered in a cheesy, savory broth, delivering a rich and satisfying experience. Made from scratch using simple ingredients, this soup is ideal as a hearty lunch or light dinner, and can be served with homemade croutons for added texture.
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
Vegetables and Flavorings
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
Cheese
- 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 freshly ground black pepper. Cook while stirring for about 5 minutes until the onion is softened and translucent.
- Add Garlic and Flour: Stir in the chopped garlic and cook for another minute to release its aroma. Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes 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) while whisking continuously to prevent lumps. Then add the vegetable broth, stirring well to combine all ingredients smoothly.
- Add Vegetables and Mustard: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Bring the soup to a gentle simmer and cook for 15 to 20 minutes, or until the broccoli is tender but not mushy.
- Melt Cheese and Finish: Gradually add the shredded cheddar cheese, stirring after each addition until fully melted and the soup reaches a creamy consistency. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and optionally garnish with homemade croutons for extra crunch.
Notes
- Use freshly shredded cheddar cheese for the best melting texture and flavor.
- For a dairy-free option, use unsweetened almond milk and vegan cheddar cheese alternatives.
- Adding Dijon mustard enhances the soup’s depth without overpowering the flavors.
- The soup can be blended partially for a smoother texture, or fully if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent curdling of the cheese.
- Feel free to add a pinch of nutmeg for extra warmth and complexity.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
