Description
This creamy and comforting Broccoli Cheddar Soup combines tender broccoli florets and shredded cheddar cheese in a rich, flavorful broth made from butter, onions, garlic, and vegetable stock. It's a perfect warming dish for lunch or dinner, offering a delightful balance of cheesy goodness and fresh vegetables.
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
- Prepare the base: 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 5 minutes or until the onion becomes soft and translucent.
- Add garlic and flour: Stir in the chopped garlic and cook for another minute until fragrant. Then sprinkle in the flour and whisk continuously for 1 to 2 minutes until the flour turns a light golden color, creating a roux to thicken the soup.
- Add liquids: Slowly pour in the milk (whole or almond), whisking continuously to avoid lumps. Then add the vegetable broth, stirring to combine all liquids smoothly.
- Simmer with vegetables: Add the chopped broccoli florets, julienned or finely chopped carrot, and Dijon mustard to the pot. Stir to blend the flavors and simmer gently for 20 minutes until the broccoli is tender but not mushy.
- Add cheese and finish: Gradually add the shredded cheddar cheese, stirring after each addition until fully melted and the soup becomes creamy. Adjust seasoning with additional salt and black pepper as needed. Serve hot, optionally topped with homemade croutons.
Notes
- Use whole milk for a richer, creamier texture, or unsweetened almond milk for a lighter, dairy-free option.
- If you prefer a smoother soup, use an immersion blender after simmering to blend the soup to your desired consistency.
- For added flavor, try adding a pinch of smoked paprika or cayenne pepper along with the mustard.
- Homemade croutons can be made by toasting cubed bread with olive oil and garlic powder until crispy.
- Be careful not to boil the soup vigorously after adding cheese to prevent it from curdling.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 55 mg
