Description
This Broccoli Cheddar Soup is a creamy, rich, and flavorful comfort food recipe that can be made easily in just 35 minutes. It combines tender broccoli florets, sharp cheddar cheese, and a smooth, velvety base made with butter, onions, garlic, milk, and vegetable broth. Perfect for a cozy meal, it pairs wonderfully with homemade croutons or crusty bread.
Ingredients
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
- Homemade croutons, for serving
Instructions
- Sauté the Aromatics: Melt the butter in a large Dutch oven or pot over medium heat. Add the chopped onion, sea salt, and a few grinds of 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 cloves and cook for an additional minute until fragrant. Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes, or until the flour turns a light golden color. This step helps thicken the soup and mellow the raw flour taste.
- Add Milk: Slowly pour in the milk (whole or unsweetened almond milk) while whisking constantly to prevent lumps, creating a smooth base for the soup.
- Add Broth, Vegetables, and Mustard: Stir in the vegetable broth, chopped broccoli florets, chopped or julienned carrot, and Dijon mustard until well combined.
- Simmer the Soup: Bring the mixture to a gentle simmer and cook for 15 to 20 minutes, or until the broccoli is tender and the flavors have melded together.
- Add Cheese and Season: Gradually add the shredded cheddar cheese to the soup, stirring after each addition to allow it to melt fully and create a creamy texture. Season further with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve garnished with homemade croutons or your favorite crusty bread, if desired. Enjoy this warming, comforting broccoli cheddar soup!
Notes
- You can substitute whole milk with unsweetened almond milk for a dairy-free option, but keep the flavor profile in mind.
- If you want a thicker soup, add a little more flour or reduce the amount of broth slightly.
- For a smoother texture, you can blend the soup partially or fully after simmering, before adding the cheese.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
