Description
A comforting and creamy broccoli cheddar soup made with fresh broccoli, sharp cheddar cheese, and a blend of aromatic vegetables. This easy stovetop recipe is perfect for a cozy meal and can be enjoyed with homemade croutons on top.
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
Additional Ingredients
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons, for serving (optional)
Instructions
- Prepare the base: 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 5 minutes until the onion softens.
- Add garlic and flour: Stir in the chopped garlic and cook for an additional minute. Sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes until the flour turns golden.
- Incorporate liquids: Slowly pour in the milk while whisking continuously to avoid lumps. Then add the vegetable broth, stirring to combine everything.
- Add vegetables and simmer: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Simmer the soup for 20 minutes or until the broccoli is tender.
- Melt the cheese: Gradually add the shredded cheddar cheese in batches, stirring after each addition until all the cheese melts and the soup turns creamy.
- Season and serve: Taste and adjust seasoning if necessary. Serve hot, optionally topped with homemade croutons for extra texture.
Notes
- To make the soup vegan, substitute cheddar cheese with a plant-based cheese alternative and use unsweetened almond milk.
- The Dijon mustard adds a subtle tang, but can be omitted if unavailable.
- Homemade croutons can be made by cubing stale bread, tossing with olive oil and seasoning, then baking until crispy.
- For a smoother texture, blend the soup partially or fully before adding cheese.
- Use fresh or frozen broccoli florets depending on availability.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
