Description
A creamy and comforting Broccoli Cheddar Soup made with tender broccoli, shredded cheddar cheese, and a rich blend of milk and vegetable broth. Perfect for a cozy meal, this soup combines fresh vegetables with a cheesy, smooth base, garnished optionally with homemade croutons.
Ingredients
Scale
Soup Base
- 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
- ½ teaspoon Dijon mustard
Vegetables and Cheese
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional Garnish
- Homemade croutons, for serving
Instructions
- Melt Butter and Cook Onions: 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 until the onions are softened and translucent.
- 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 becomes golden and forms a roux.
- Add Milk: Slowly pour in the whole milk or almond milk while whisking continuously to avoid lumps and create a smooth base.
- Add Broth and Vegetables: Stir in the vegetable broth, chopped broccoli florets, julienned carrot, and Dijon mustard. Mix well to combine all ingredients.
- Simmer the Soup: Bring the soup to a gentle simmer and cook for 20 minutes until the broccoli and carrots are tender.
- Add Cheese and Finish: Gradually add the shredded cheddar cheese in batches, stirring after each addition until the cheese is completely melted and the soup is creamy. Season to taste with extra salt and pepper if needed.
- Serve: Ladle the soup into bowls and serve warm. Top with homemade croutons if desired for added crunch.
Notes
- Use unsweetened almond milk for a dairy-free alternative, but choose a good-quality vegetable broth to keep the flavor rich.
- If you prefer a thicker soup, add an extra tablespoon of flour during the roux stage or less milk.
- For a smoother texture, blend the soup partially with an immersion blender before adding the cheese.
- Cheddar cheese can be substituted with a sharp white cheddar or a blend of cheeses for different flavor profiles.
- Homemade croutons can be made by toasting cubed bread with olive oil and herbs in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
