Creamy Broccoli Cheddar Soup

A cozy and comforting broccoli cheddar soup that is rich, creamy, and full of cheesy goodness. Perfect for a chilly day meal.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4

Full Ingredient List

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1/4 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
  • 1/2 teaspoon Dijon mustard
  • 8 ounces shredded cheddar cheese (about 2 heaping cups)
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • Homemade croutons, for serving, optional

Broccoli Cheddar Soup

Tools and Equipment

  • large pot or Dutch oven
  • whisk
  • grater

Ingredients

Quantity Name Preparation Notes Substitutions
4 tablespoons unsalted butter
1 medium yellow onion chopped
3 garlic cloves chopped
1/4 cup all-purpose flour cornstarch
2 cups whole milk or unsweetened almond milk heavy cream
2 cups vegetable broth
3 cups broccoli florets chopped broccolini
1 large carrot julienned or finely chopped
1/2 teaspoon Dijon mustard
8 ounces (about 2 heaping cups) sharp cheddar cheese shredded
1/2 teaspoon sea salt
to taste freshly ground black pepper

Instructions

  1. Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, sea salt, and several grinds of black pepper. Cook while stirring for about 5 minutes until the onion is softened.
  2. Step 2: Stir in the garlic and cook for another minute. Then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden.
  3. Step 3: Slowly pour in the milk while whisking continuously to combine. Make sure to distribute the flour and butter evenly in the liquid. (Tips: Whisk continuously to prevent lumps.)
  4. Step 4: Add the vegetable broth, chopped broccoli, julienned carrot, and Dijon mustard. Stir to combine and simmer for 15 to 20 minutes, or until the broccoli is tender.
  5. Step 5: Gradually add the shredded cheese, stirring after each addition until all the cheese is melted and the soup is creamy. (Tips: Keep the heat low to ensure the cheese melts smoothly.)
  6. Step 6: Season to taste with additional sea salt and black pepper as needed. Serve hot with croutons or crusty bread if desired.

Additional Information

Notes: For a gluten-free option, substitute the flour with cornstarch. Use freshly shredded cheese for best results.

Tags

comfort food soup vegetarian