Description
This creamy broccoli cheddar soup is the ultimate comfort food, made with tender broccoli, sharp cheddar cheese, and a hint of Dijon mustard. It’s perfect for a cozy lunch or dinner, and pairs wonderfully with crunchy homemade croutons.
Ingredients
Units
Scale
- 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)
- Homemade croutons, for serving (optional)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, salt, and a few grinds of black pepper. Cook, stirring occasionally, for about 5 minutes or until the onion softens.
- Add Garlic and Flour: Stir in the chopped garlic and cook for 1 minute. Sprinkle in the flour and whisk continuously for 1-2 minutes until the flour turns golden and forms a roux.
- Add Liquids: Slowly pour in the milk while whisking constantly to avoid lumps. Continue whisking as you pour in the vegetable broth. Stir until the mixture is smooth.
- Simmer the Vegetables: Add the chopped broccoli florets, carrot, and Dijon mustard. Stir to combine, then bring the mixture to a simmer. Cook for 15-20 minutes, or until the broccoli is tender and the soup has thickened slightly.
- Add the Cheese: Gradually stir in the shredded cheddar cheese, adding a little at a time and stirring until it melts completely into the soup. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with homemade croutons if desired. Enjoy!
Notes
- For a chunkier texture, you can leave the soup as is, or blend half of it in a blender or using an immersion blender for a smoother consistency.
- Sharp cheddar cheese gives the soup a bold flavor, but you can substitute it with mild cheddar or a combination of cheeses if preferred.
- Make ahead: The soup can be stored in the refrigerator for up to 4 days and reheated on the stove over low heat. Add a splash of milk or broth if it thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 380kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 15
- Unsaturated Fat: 8g
- Trans Fat: 2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 75mg
