Description
This creamy and comforting Broccoli Cheddar Soup combines tender broccoli florets, sharp cheddar cheese, and a rich, velvety base made from butter, onion, and a blend of milk and vegetable broth. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and can be served with crunchy homemade croutons for added texture.
Ingredients
Units
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- 1/4 cup all-purpose flour
Liquids
- 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
Flavoring and Cheese
- 1/2 teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional Garnish
- Homemade croutons, for serving
Instructions
- Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Cook, stirring frequently, 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 until fragrant. Sprinkle the flour over the mixture and whisk continuously for 1 to 2 minutes until the flour turns a golden color, which helps to cook off the raw taste and acts as a thickener for the soup.
- Incorporate Liquids: Slowly pour in the whole milk (or almond milk) while whisking constantly to avoid lumps. Then add the vegetable broth, mixing well to combine all the ingredients smoothly.
- Add Vegetables and Mustard: Stir in the chopped broccoli florets, julienned or finely chopped carrot, and the Dijon mustard. Stir everything together thoroughly and bring the mixture to a gentle simmer.
- Simmer the Soup: Let the soup simmer gently for 15 to 20 minutes, stirring occasionally, until the broccoli and carrots are tender and cooked through.
- Melt in the Cheese: Gradually add the shredded cheddar cheese in small batches, stirring well after each addition. Continue until all the cheese is melted and the soup has a creamy texture.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally garnished with homemade croutons for extra crunch.
Notes
- For a lower-fat option, substitute whole milk with unsweetened almond milk as indicated.
- The Dijon mustard adds a subtle tang that enhances the depth of flavor but can be omitted if unavailable.
- To make homemade croutons, cube stale bread and toast in a skillet with butter and seasoning until golden.
- This soup can be blended partially or fully for a smoother texture if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
