Description
This creamy and flavorful Broccoli Cheddar Soup is a comforting and easy-to-make meal perfect for any day. Ready in just 35 minutes, it features tender broccoli, sharp cheddar cheese, and a smooth cheesy broth, ideal for serving with crusty bread or homemade croutons.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 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
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional
- Homemade croutons, for serving
Instructions
- Sauté onions and seasonings: Melt the butter in a large 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 an additional minute. Then sprinkle the flour over the vegetables and whisk constantly for 1 to 2 minutes until the flour turns a golden color, forming a roux.
- Add milk and broth: Slowly pour in the milk while whisking continuously to avoid lumps. Then pour in the vegetable broth, stirring to combine all ingredients smoothly.
- Add vegetables and simmer: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Bring the mixture to a gentle simmer and cook for 15 to 20 minutes until the broccoli is tender and the flavors meld.
- Incorporate cheese: Gradually add the shredded cheddar cheese in small amounts, stirring after each addition until fully melted and the soup reaches a creamy consistency.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with homemade croutons or crusty bread, if desired.
Notes
- For a dairy-free option, substitute the milk with unsweetened almond milk and use dairy-free cheddar cheese alternatives.
- To make homemade croutons, cube bread, toss with olive oil, salt, and pepper, and bake until crispy at 375°F (190°C) for 10-15 minutes.
- This soup can be blended partially or fully for a smoother texture if preferred.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- Adjust the thickness of the soup by adding more or less broth according to preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
