Description
A creamy and comforting Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a savory blend of vegetables. Perfect for a cozy lunch or dinner, this soup combines smooth textures and rich flavors in every spoonful.
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
- Melt Butter and Cook Onion: 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 5 minutes or until the onion has softened.
- Add Garlic and Flour: Stir in the chopped garlic and cook for another minute until fragrant. Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes until the flour turns golden, creating a roux.
- Add Milk and Broth: Slowly pour in the milk while whisking continuously to avoid lumps. Then add the vegetable broth gradually, stirring to combine all ingredients smoothly.
- Add Vegetables and Simmer: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Bring the soup to a gentle simmer and cook for 20 minutes, or until the broccoli is tender.
- Melt Cheese and Season: Gradually add the shredded cheddar cheese, stirring after each addition until fully melted and the soup becomes creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with homemade croutons if desired. Serve hot for a comforting meal.
Notes
- Use whole milk for a richer soup or substitute with unsweetened almond milk for a lighter dairy-free option.
- For extra flavor, add a pinch of nutmeg or smoked paprika when adding the vegetables.
- If the soup is too thick, thin it with additional vegetable broth or milk to your desired consistency.
- Homemade croutons can be made by toasting cubed bread with olive oil, salt, and garlic powder.
- To make the soup smoother, use an immersion blender before adding the cheese, then stir in the cheese afterward to keep it creamy without becoming grainy.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
