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
Vegetables & Flavorings
- 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
- 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 freshly ground black pepper. Cook, stirring occasionally, for 5 minutes or until the onion is softened and translucent.
- Add Garlic and Flour: Stir in the chopped garlic and cook for another minute until fragrant. 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 unsweetened almond milk while whisking continuously to avoid lumps.
- Add Broth and Vegetables: Add the vegetable broth, chopped broccoli florets, julienned carrot, and Dijon mustard. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a gentle simmer and cook for 15 to 20 minutes or until the broccoli is tender and the flavors meld together.
- Stir in Cheese: Gradually add the shredded cheddar cheese in batches, stirring after each addition until the cheese is completely melted and the soup is creamy and smooth.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot with homemade croutons if desired.
Notes
- For a dairy-free version, use unsweetened almond milk and a dairy-free cheddar alternative.
- Use freshly grated cheddar cheese for better melting and flavor compared to pre-shredded cheese.
- Homemade croutons add a delightful crunch but can be omitted for a lighter soup.
- If you prefer a smoother texture, use an immersion blender to puree the soup before adding the cheese.
- Broccoli stems can be peeled and chopped finely to reduce waste and add extra nutrients.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
