Description
This creamy and comforting Broccoli Cheddar Soup combines tender broccoli florets and shredded cheddar cheese in a rich, flavorful base made from sautéed onions, garlic, and a smooth roux with milk and vegetable broth. Perfect for a cozy meal, it’s hearty yet simple to prepare, ideal for lunch or dinner with optional homemade croutons for added texture.
Ingredients
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
Soup
- 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
Finishing
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons (for serving, optional)
Instructions
- Sauté the aromatics: 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, stirring often, for about 5 minutes or until the onion is softened 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 until the flour turns a light golden color, creating a roux.
- Add liquids: Slowly pour in the milk while whisking constantly to prevent lumps from forming. Once the milk is incorporated, add the vegetable broth and stir well to combine.
- Simmer with vegetables: Add the chopped broccoli florets, julienned carrot, and Dijon mustard to the pot. Stir to combine all ingredients and allow the soup to simmer gently for 15 to 20 minutes, or until the broccoli is tender to the bite.
- Add cheese and finish: Gradually add the shredded cheddar cheese to the soup, stirring after each addition until the cheese melts completely and the soup reaches a smooth, creamy consistency. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the soup into bowls and serve warm, optionally topped with homemade croutons for extra crunch.
Notes
- 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 simmering.
- To add depth of flavor, consider incorporating a pinch of nutmeg or smoked paprika when adding the cheese.
- Homemade croutons can be made by toasting cubed bread with olive oil and seasoning in a skillet or the oven.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
