Description
A creamy and comforting Broccoli Cheddar Soup that combines tender broccoli florets, sharp cheddar cheese, and a smooth, velvety base made from butter, onions, and milk. Perfect as a hearty lunch or a warming dinner, this soup is easy to make in under 40 minutes and can be served with homemade croutons for added crunch.
Ingredients
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
- ½ teaspoon Dijon mustard
Vegetables
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
Cheese
- 8 ounces shredded 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 along with sea salt and freshly ground black pepper. Cook, stirring occasionally, for about 5 minutes until the onions are softened and fragrant.
- Add Garlic and Flour: Stir in the chopped garlic and cook for an additional minute. Sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes until the flour turns a light golden color, creating a roux that will thicken the soup.
- Incorporate Liquids: Slowly pour in the milk while whisking continuously to avoid lumps. Then add the vegetable broth, stirring to combine everything 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 uncovered for 15 to 20 minutes until the broccoli is tender and flavors meld.
- Melt Cheese and Finish: Gradually add the shredded cheddar cheese in batches, stirring well after each addition to ensure the cheese melts completely and the soup becomes creamy. Adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with homemade croutons if desired for extra texture and flavor.
Notes
- For a dairy-free option, use unsweetened almond milk and ensure the cheese is dairy-free or omit it.
- You can blend the soup partially or fully for a smoother texture if preferred.
- Homemade croutons add a nice crunch but are optional.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid curdling.
- Adjust thickness by adding more milk or broth to reach desired consistency.
