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
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
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
Cheese
- 8 ounces shredded cheddar cheese, about 2 heaping cups
Optional
- Homemade croutons, for serving
Instructions
- Prepare the base: 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 5 minutes or until the onion is softened.
- Add garlic and flour: Stir in the chopped garlic cloves and cook for an additional minute. Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes until the flour turns a golden color, forming a roux.
- Add liquids: Slowly pour in the whole milk (or unsweetened almond milk) while whisking continuously to avoid lumps. Then add the vegetable broth and stir well to combine.
- Add vegetables and simmer: Add the chopped broccoli florets, julienned or finely chopped carrot, and Dijon mustard to the pot. Stir everything together and let the soup simmer for 20 minutes until the broccoli is tender and the flavors meld.
- Incorporate cheese: Gradually add the shredded cheddar cheese in batches, stirring after each addition until all the cheese is melted and the soup becomes creamy.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, optionally topped with homemade croutons.
Notes
- For a dairy-free version, use unsweetened almond milk and a vegan cheddar alternative.
- Homemade croutons add a crunchy texture but can be omitted for a gluten-free option.
- The soup can be thickened by simmering longer or adding more flour to the roux if desired.
- Leftovers store well and can be reheated gently on the stovetop or in a microwave.
- Adding a pinch of nutmeg can enhance the depth of flavor in the soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
