Description
This creamy Broccoli Cheddar Soup is a comforting and flavorful dish perfect for any season. Made with fresh broccoli florets, shredded cheddar cheese, and a hint of Dijon mustard, this soup combines smooth textures with a cheesy, savory taste. The base is enriched with butter, onions, garlic, and a hint of flour for thickness, making it hearty and delicious. Serve warm with homemade croutons for a satisfying meal.
Ingredients
Units
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- 1/4 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
- 1/2 teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional
- Homemade croutons, for serving
Instructions
- Sauté Aromatics: 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 while stirring for about 5 minutes or until the onion becomes soft and translucent.
- Add Garlic and Flour: Stir in the chopped garlic and cook for an additional minute until fragrant. Sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes, allowing the flour to cook through and turn a light golden color, which helps thicken the soup.
- Add Liquids: Slowly pour in the milk (whole or unsweetened almond), whisking continuously to prevent lumps from forming. Then, add the vegetable broth, making sure to mix everything well.
- Add Vegetables and Simmer: Stir in the chopped broccoli florets, julienned or finely chopped carrot, and the Dijon mustard. Bring the contents to a simmer over medium heat and cook for 15 to 20 minutes, or until the broccoli is tender when pierced with a fork.
- Melt in Cheese: Gradually add the shredded cheddar cheese to the pot, stirring after each addition until it is fully melted and the soup reaches a creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with homemade croutons if desired. Serve warm for the best experience.
Notes
- For a smoother texture, you can blend a portion of the soup before adding the cheese.
- Unsweetened almond milk is a great dairy-free alternative to whole milk.
- Adjust the amount of cheese according to how cheesy you prefer the soup.
- Homemade croutons add a delightful crunch and are optional.
- Use low-sodium vegetable broth if you want to control the salt content.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
