Description
This creamy and comforting Broccoli Cheddar Soup features tender broccoli florets, sharp cheddar cheese, and a smooth, velvety base made with butter, milk, and vegetable broth. Enhanced with onions, garlic, and a hint of Dijon mustard, this soup is perfect for a cozy lunch or dinner and can be served with crunchy homemade croutons.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
Vegetables and Flavorings
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
Cheese and Garnish
- 8 ounces shredded cheddar cheese, about 2 heaping cups
- Homemade croutons, for serving (optional)
Instructions
- Melt butter and soften 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 frequently, for 5 minutes or until the onion softens and becomes translucent.
- Add garlic and flour: Stir in the chopped garlic and cook for an additional minute until fragrant. Sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns a light golden color, creating a roux base.
- Incorporate milk and broth: Slowly pour in the whole milk or unsweetened almond milk while whisking continuously to prevent lumps. Add the vegetable broth and stir well to combine all liquids smoothly.
- Add vegetables and simmer: Stir in the chopped broccoli florets, julienned or finely chopped carrot, and Dijon mustard. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, or until the broccoli is tender.
- Incorporate cheese: Gradually add the shredded cheddar cheese in small batches, stirring well after each addition until the cheese is completely melted and the soup achieves a creamy consistency. Taste and season further if needed.
- Serve: Ladle the hot soup into bowls and optionally top with homemade croutons for added texture and flavor. Serve immediately and enjoy.
Notes
- You can substitute almond milk with any preferred dairy or non-dairy milk for a different flavor or dietary needs.
- For a smoother texture, blend the soup partially or fully before adding the cheese.
- Add a pinch of nutmeg or smoked paprika for an extra layer of warmth and complexity.
- Homemade croutons can be made by toasting cubed bread with olive oil, garlic powder, and herbs in the oven.
- Use sharp or extra-sharp cheddar for a more intense cheesy flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg
