Description
This comforting Broccoli Cheddar Soup recipe blends tender broccoli florets and shredded cheddar cheese in a creamy, flavorful base made with butter, onion, garlic, and vegetable broth. Perfect as a hearty lunch or dinner, this soup is easy to prepare on the stovetop and can be garnished with homemade croutons for extra texture.
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)
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, or until the onion becomes soft and translucent.
- Add Garlic and Flour: Stir in the chopped garlic and cook for another minute. Then sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes until the flour turns golden, creating a roux that will thicken the soup.
- Add Liquids: Slowly pour in the milk while whisking continuously to prevent lumps. Then add the vegetable broth, stirring to combine the mixture smoothly.
- Add Vegetables and Simmer: Add the chopped broccoli florets, julienned carrot, and Dijon mustard to the pot. Stir well and let the soup simmer gently for 15 to 20 minutes, or until the broccoli is tender to the bite.
- Incorporate Cheese: Gradually add the shredded cheddar cheese in batches, stirring after each addition until the cheese completely melts into the soup, creating a creamy texture.
- Season and Serve: Taste the soup and adjust seasoning as needed. Serve hot, optionally topped with homemade croutons for added crunch and flavor.
Notes
- Using whole milk provides a richer flavor, but unsweetened almond milk can be used for a lighter or dairy-free option.
- The Dijon mustard adds a subtle tang that complements the cheese and enhances the overall flavor.
- For a smoother texture, you can blend part or all of the soup before adding the cheese.
- Homemade croutons can be easily made by toasting cubed bread with olive oil, garlic, and herbs.
- This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
