Description
This creamy Broccoli and Cheddar Soup is a comforting and flavorful dish made with fresh broccoli florets, sharp cheddar cheese, and a blend of aromatic vegetables. This easy-to-make soup features a smooth, cheesy base thickened with a roux and finished with tender veggies for a perfect cozy meal.
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
Vegetables
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
Flavor Enhancers
- 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 pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Cook while stirring for about 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 the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes, allowing the flour to turn a light golden color, which will help thicken the soup.
- Incorporate Liquids: Slowly pour in the milk while whisking constantly to avoid lumps. Then, add the vegetable broth to the pot and stir gently to combine all ingredients evenly.
- Add Vegetables and Mustard: Stir in the chopped broccoli florets, julienned or finely chopped carrot, and Dijon mustard. Mix well to ensure the mustard is evenly distributed throughout the soup.
- Simmer the Soup: Reduce heat to maintain a gentle simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the broccoli is tender and the flavors meld together.
- Melt in Cheese: Gradually add the shredded cheddar cheese in batches, stirring after each addition until all the cheese has melted completely and the soup becomes creamy and smooth.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, optionally topped with homemade croutons for added texture and flavor.
Notes
- For a dairy-free version, substitute cheddar cheese with a vegan cheese alternative and use unsweetened almond milk.
- You can blend part or all of the soup for a creamier texture, if desired.
- Homemade croutons add a pleasant crunch but are optional.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Stir the soup occasionally while simmering to prevent sticking or burning at the bottom of the pot.
Nutrition
- Serving Size: 1 cup (about 245g)
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg
