Description
A creamy and comforting broccoli cheddar soup made with fresh vegetables and rich melted cheese.
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper, plus more to taste
3 garlic cloves, chopped
1/4 cup all-purpose flour
2 cups whole milk or unsweetened almond milk
2 cups vegetable broth
3 cups chopped broccoli florets
1 large carrot, finely chopped or cut into thin matchsticks
1/2 teaspoon Dijon mustard
8 ounces shredded cheddar cheese
Croutons or crusty bread, for serving (optional)
Instructions
1. Melt the butter in a large pot over medium heat. Add the chopped onion, salt, and black pepper. Cook for about 5 minutes, stirring now and then, until the onion is soft.
2. Add the garlic and cook for 1 minute, stirring constantly. Sprinkle in the flour and whisk for 1 to 2 minutes, until the flour is lightly golden.
3. Slowly pour in the milk while whisking, making sure the mixture stays smooth.
4. Stir in the vegetable broth, broccoli, carrot, and Dijon mustard. Bring the soup to a gentle simmer and cook for 15 to 20 minutes, or until the broccoli is tender.
5. Reduce the heat to low. Add the shredded cheddar a little at a time, stirring well after each addition, until the cheese is fully melted and the soup is smooth and creamy.
6. Taste and add more salt and pepper if needed. Serve warm with croutons or crusty bread, if desired.
Notes
For a smoother texture, blend part of the soup before adding the cheese.
Add a splash of milk when reheating to maintain creaminess.
Use sharp cheddar for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American