Description
This broccoli cheddar soup recipe is a creamy, rich, and flavorful comfort food that can be made in just 35 minutes. Loaded with tender broccoli, sharp cheddar cheese, and a hint of Dijon mustard, it’s perfect for a cozy meal. The soup is thickened with a classic roux and can be made with whole milk or unsweetened almond milk for a lighter version. Serve with homemade croutons or crusty bread for a satisfying dish.
Ingredients
Base 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
Liquids
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
Vegetables
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
Flavorings and Cheese
- ½ teaspoon Dijon mustard
- 8 ounces shredded sharp cheddar cheese (about 2 heaping cups)
Optional
- 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, 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 until fragrant. Sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes, or until the flour turns a golden color. This forms the roux that will thicken the soup.
- Add Milk: Slowly pour in the milk while whisking constantly. This step prevents lumps and helps incorporate the flour evenly into the liquid.
- Add Broth and Vegetables: Stir in the vegetable broth, chopped broccoli florets, julienned or finely chopped carrot, and Dijon mustard. Mix well to combine all the ingredients.
- Simmer: Bring the soup to a gentle simmer and cook uncovered for 15 to 20 minutes, or until the broccoli is tender and cooked through.
- Melt Cheese: Reduce the heat to low. Gradually add the shredded cheddar cheese to the soup, stirring well after each addition to ensure it melts smoothly and the soup becomes creamy.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with homemade croutons or your favorite crusty bread, if desired.
Notes
- For best results, grate the cheese yourself to avoid anti-caking agents that can prevent smooth melting.
- Whisk continuously when adding the flour and milk to avoid lumps and burning.
- Add the cheese over low heat slowly to prevent the soup from becoming thin or gloopy.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat slowly on the stovetop over medium-low heat, stirring regularly to maintain creaminess. Avoid using the microwave to prevent separation.
- Whole milk creates a richer soup, while unsweetened almond milk offers a lighter, dairy-free option with a slightly less thick texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
