Description
This classic Broccoli Cheddar Soup is a rich and creamy blend of fresh broccoli, sharp cheddar cheese, and aromatic vegetables. Perfect for a comforting meal, it features a velvety texture achieved by cooking the vegetables in butter and broth, then melting in cheese for a flavorful finish. Ideal for a quick weeknight dinner or cozy lunch, this homemade soup serves four and can be paired wonderfully with homemade croutons or crusty bread.
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
Liquids and Vegetables
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 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 (optional, for serving)
Instructions
- Sauté Onions and Garlic: 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 about 5 minutes until the onions are soft and translucent. Add the chopped garlic and cook for another minute, allowing it to become fragrant without browning.
- Make a Roux: Sprinkle the all-purpose flour over the cooked onions and garlic, whisking continuously for 1 to 2 minutes. This cooks out the raw flour flavor and helps thicken the soup. The mixture will turn a light golden color.
- Add Liquids: Slowly pour in the milk while whisking constantly to avoid lumps. Then pour in the vegetable broth, stirring to combine everything 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 15 to 20 minutes until the broccoli is tender and the flavors meld.
- Incorporate Cheese: Gradually add the shredded cheddar cheese in batches, stirring continuously after each addition until fully melted and the soup becomes creamy. Adjust the seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and serve hot, optionally topped with homemade croutons for a delightful crunchy contrast.
Notes
- This broccoli cheddar soup recipe is quick and easy, taking just about 30 minutes from start to finish.
- The soup can be made with whole milk or a dairy-free alternative like unsweetened almond milk for a lighter or vegan variation (use vegan cheese accordingly).
- For a smoother texture, you can blend part or all of the soup before adding the cheese.
- Homemade croutons or good crusty bread are excellent accompaniments for dipping.
- To store, keep soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup (about 240ml)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
