Creamy Broccoli Cheddar Soup (Printable Version)
Tender broccoli and carrots simmered in a cheesy, savory broth for a warm and satisfying dish.
# What You'll Need:
→ Soup Base
01 -
4 tablespoons unsalted butter
02 -
1 medium yellow onion, chopped
03 -
½ teaspoon sea salt
04 -
Freshly ground black pepper, to taste
05 -
3 garlic cloves, chopped
06 -
¼ cup all-purpose flour
07 -
2 cups whole milk or unsweetened almond milk
08 -
2 cups vegetable broth
→ Vegetables and Flavorings
09 -
3 cups chopped broccoli florets
10 -
1 large carrot, julienned or finely chopped
11 -
½ teaspoon Dijon mustard
→ Cheese
12 -
8 ounces shredded cheddar cheese (about 2 heaping cups)
→ Optional Garnish
13 -
Homemade croutons, for serving
# Step-by-Step Guide:
01 -
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 onion softens and becomes translucent.
02 -
Stir in the chopped garlic and cook for 1 minute until fragrant. Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes until the flour turns light golden, eliminating the raw taste.
03 -
Slowly pour in the milk (whole or almond) while whisking continuously to prevent lumps. Add the vegetable broth and stir thoroughly to combine.
04 -
Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Bring to a gentle simmer and cook for 15 to 20 minutes until broccoli is tender but not mushy.
05 -
Gradually add the shredded cheddar cheese, stirring after each addition until fully melted and the soup is creamy. Adjust seasoning with salt and pepper as desired.
06 -
Ladle the hot soup into bowls and optionally garnish with homemade croutons for added texture.
# Additional Notes:
01 -
Simmer gently to avoid overcooking broccoli, preserving texture and vibrant color.