Description
This comforting Broccoli Cheddar Soup features tender broccoli and sweet carrots in a creamy, cheesy base, perfect for a cozy meal. Made with a rich roux and simmered until perfectly smooth and flavorful, it’s a great way to enjoy a classic soup with a fresh homemade touch.
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
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
Vegetables & Flavorings
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- 1/2 teaspoon Dijon mustard
Cheese & Garnish
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons, for serving (optional)
Instructions
- Sauté the Aromatics: 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 while stirring for about 5 minutes until the onion softens and becomes translucent.
- Add Garlic and Create Roux: Stir in the chopped garlic and cook for another minute until fragrant. Sprinkle in the flour and whisk continuously for 1 to 2 minutes, allowing the flour to cook and turn a golden color, which helps to eliminate any raw flour taste.
- Add Milk and Broth: Slowly pour in the milk while whisking constantly to avoid lumps. Once the milk is fully incorporated, add the vegetable broth. Stir to combine all the liquids.
- Add Vegetables and Mustard: Add the chopped broccoli florets, julienned carrot, and Dijon mustard to the pot. Stir well to evenly distribute the ingredients.
- Simmer: Let the soup simmer gently for 15 to 20 minutes, stirring occasionally, until the broccoli is tender and the flavors meld together.
- Melt in the Cheese: Gradually stir in the shredded cheddar cheese a little at a time, stirring well after each addition until all the cheese is melted and the soup reaches a creamy consistency.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as desired. Serve hot, optionally topped with homemade croutons for added crunch.
Notes
- Use whole milk for a richer taste, or almond milk for a lighter, dairy-free option.
- This soup can be blended partially if you prefer a smoother texture, but it’s delicious as is with chunky vegetables.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a thicker soup, reduce the broth by simmering longer or increase the amount of cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg
