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.

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

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)

Instructions

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.
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.
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.
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.
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.
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