Description
A creamy and comforting Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a flavorful blend of vegetables, perfect for a cozy meal.
Ingredients
Scale
Sauce and 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
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
Cheese and Garnish
- 8 ounces shredded cheddar cheese, about 2 heaping cups
- Homemade croutons, for serving, optional
Instructions
- Melt butter and sauté onion: In a large pot or Dutch oven over medium heat, melt the butter. Add the chopped onion, sea salt, and freshly ground black pepper. Cook while stirring for 5 minutes until the onion softens.
- Add garlic and cook: Stir in the chopped garlic and cook for an additional minute, allowing the garlic to become fragrant.
- Create roux: Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes until the flour turns golden, forming a roux to thicken the soup.
- Incorporate milk: Slowly pour in the whole milk or almond milk while whisking to combine evenly without lumps.
- Add broth and vegetables: Stir in the vegetable broth, chopped broccoli florets, julienned carrot, and Dijon mustard. Mix well to combine all ingredients.
- Simmer soup: Reduce heat and let the soup simmer for 20 minutes until the broccoli is tender and flavors meld together.
- Melt cheese into soup: Gradually add the shredded cheddar cheese, stirring after each addition until fully melted and the soup is creamy.
- Season and serve: Taste and adjust seasoning with more salt and pepper if needed. Serve hot with homemade croutons on top, if desired.
Notes
- Use sharp cheddar cheese for the best flavor and meltability.
- For a dairy-free option, use unsweetened almond milk and a vegan cheese alternative.
- If you prefer a smoother texture, blend the soup partially or fully before adding the cheese.
- To make homemade croutons, cube bread, toss with olive oil and seasoning, and bake until crispy.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
