Broccoli Cheddar Soup Recipe
This creamy Broccoli Cheddar Soup is a comforting and flavorful dish made with fresh broccoli, sharp cheddar cheese, and a smooth, velvety base of milk and vegetable broth. Perfectly seasoned and simmered to tender perfection, this soup is ideal for a cozy lunch or dinner. Served optionally with homemade croutons, it offers a delicious balance of cheesy richness and fresh vegetable goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- ½ teaspoon Dijon mustard
Vegetables and Cheese
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional Serving
- Homemade croutons
Instructions
- Sauté the vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 5 minutes 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 all-purpose flour and whisk continuously for 1 to 2 minutes, allowing the flour to cook and turn a light golden color, which helps thicken the soup.
- Add liquids: Slowly pour in the whole milk or almond milk while whisking constantly to avoid lumps. Then add the vegetable broth to the pot, stirring to combine all ingredients smoothly.
- Cook the vegetables: Add the chopped broccoli florets, julienned carrot, and Dijon mustard to the soup. Stir well and bring to a gentle simmer. Let it cook for 15 to 20 minutes, or until the broccoli is tender and the flavors meld together.
- Melt in the cheese: Gradually add the shredded cheddar cheese, stirring after each addition until it melts completely and the soup becomes creamy and smooth. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls and serve immediately. Optionally, garnish with homemade croutons for an added crunchy texture.
Notes
- To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- For a dairy-free version, use unsweetened almond milk and a dairy-free cheese alternative.
- Adjust the thickness of the soup by adding more broth or milk if it becomes too thick during cooking.
- Homemade croutons add a delightful crunch but are optional.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
Find it online: https://yumntasty.com/broccoli-cheddar-soup-recipe/
