Description
A creamy and comforting Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a blend of aromatic vegetables. Perfect for a warming meal served with optional homemade croutons.
Ingredients
Scale
Sauce 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
Liquid & 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 & Garnish
- 8 ounces shredded cheddar cheese, about 2 heaping cups
- Homemade croutons, for serving (optional)
Instructions
- Melt Butter and Cook Onions: 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 5 minutes until the onions are softened.
- Add Garlic and Flour: Stir in the chopped garlic and cook for another minute. Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes until the flour turns golden and forms a roux.
- Incorporate Milk: Slowly pour in the whole milk or almond milk while whisking continuously to avoid lumps. This creates a creamy base for the soup.
- Add Broth and Vegetables: Pour in the vegetable broth, then add the chopped broccoli florets, julienned carrot, and Dijon mustard. Stir to combine all ingredients well.
- Simmer Soup: Let the soup simmer gently for 15 to 20 minutes, or until the broccoli is tender and the flavors meld together.
- Add Cheese and Season: Gradually add the shredded cheddar cheese, stirring after each addition until it melts completely and the soup becomes creamy. Adjust seasoning with additional salt and pepper if desired.
- Serve: Ladle the hot soup into bowls and serve topped with homemade croutons if you like for extra crunch.
Notes
- Use whole milk for a richer soup or almond milk for a dairy-free alternative.
- For a smoother texture, blend the soup partially or fully before adding the cheese.
- Freshly grated cheddar melts better than pre-shredded cheese which may contain anti-caking agents.
- Homemade croutons add a nice crunch but can be omitted for a lighter soup.
- Add a pinch of nutmeg for extra warmth and depth of flavor.
- Adjust salt carefully if using salted butter or broth with sodium.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
