Broccoli Cheddar Soup Recipe

Introduction

This comforting Broccoli Cheddar Soup is a creamy, cheesy delight that’s perfect for chilly days. Packed with fresh vegetables and rich cheddar, it’s easy to make and sure to warm you up from the inside out.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• ½ teaspoon sea salt
• Freshly ground black pepper
• 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
• 8 ounces shredded cheddar cheese (about 2 heaping cups)
• Homemade croutons (optional, for serving)

Instructions

1. Step 1: 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, for about 5 minutes or until the onion is softened.
2. Step 2: Stir in the chopped garlic and cook for another minute. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the flour turns golden.
3. Step 3: Slowly pour in the milk while whisking continuously to avoid lumps.
4. Step 4: Add the vegetable broth, chopped broccoli, carrot, and Dijon mustard. Stir well to combine.
5. Step 5: Simmer the mixture for 15 to 20 minutes, or until the broccoli is tender.
6. Step 6: Gradually add the shredded cheddar cheese, stirring after each addition until the cheese is completely melted and the soup is creamy.
7. Step 7: Taste and adjust seasoning with salt and pepper if needed. Serve hot, topped with homemade croutons if desired.

Tips & Variations

• Use sharp cheddar cheese for a bolder flavor or mix different cheeses like Gruyère for richness.
• For a smoother texture, use an immersion blender to puree part of the soup before adding cheese.
• Substitute the milk with lactose-free or plant-based milk to accommodate dietary preferences.
• Add a pinch of nutmeg for a warm, subtle spice that enhances the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of milk or broth to thin it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and stored in the refrigerator. Reheat slowly on the stove before serving.

Is this recipe suitable for a vegan diet?

This recipe uses butter, milk, and cheddar cheese, so it is not vegan as is. However, you can substitute with vegan butter, plant-based milk, and vegan cheese alternatives to make it vegan-friendly.

Broccoli Cheddar Soup Recipe

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★★★★★

4.6 from 97 reviews

• Author: Thomas
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This creamy Broccoli Cheddar Soup features tender broccoli florets and sweet carrots in a rich, cheesy broth made with sharp cheddar cheese. Perfect for a comforting lunch or dinner, this recipe uses a stovetop method to create a smooth and flavorful soup with a hint of Dijon mustard for depth. Serve it with homemade croutons for an added crunch.

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Ingredients

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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

• 3 cups chopped broccoli florets
• 1 large carrot, julienned or finely chopped

Seasoning and Cheese

• ½ teaspoon Dijon mustard
• 8 ounces shredded cheddar cheese (about 2 heaping cups)

Optional Garnish

• Homemade croutons (for serving)

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Instructions

1. Sauté 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 while stirring for about 5 minutes until the onions are softened and translucent.
2. Add Garlic and Flour: Stir in the chopped garlic and cook for an additional minute until fragrant. Sprinkle in the flour and whisk continuously for 1 to 2 minutes, allowing the flour to cook through and turn a light golden color.
3. Incorporate Liquids: Slowly pour in the milk while whisking continuously to prevent lumps. Then stir in the vegetable broth, mixing well to combine all the ingredients smoothly.
4. Add Vegetables and Simmer: Add the chopped broccoli florets, julienned carrot, and Dijon mustard to the pot. Stir to combine and let the mixture simmer gently for 15 to 20 minutes, or until the broccoli is tender but still bright green.
5. Finish with Cheese: Gradually add the shredded cheddar cheese in batches, stirring after each addition until the cheese is completely melted and the soup becomes creamy. Taste and adjust seasoning as needed with additional salt and pepper.
6. Serve: Ladle the soup into bowls and serve hot with optional homemade croutons for added texture.

Notes

• Using whole milk will result in a creamier soup, while unsweetened almond milk is a lighter alternative.
• For a deeper flavor, consider using sharp or extra-sharp cheddar cheese.
• To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
• Homemade croutons can be made by tossing cubed bread with olive oil and seasoning, then baking until crisp.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Broccoli Cheddar Soup, creamy soup, vegetarian soup, broccoli soup, cheddar cheese soup, homemade soup, comfort food