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Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup Recipe
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★★★★★

4.8 from 30 reviews

A comforting and creamy Broccoli Cheddar Soup made with fresh broccoli florets, sharp cheddar cheese, and a blend of aromatic vegetables, perfect for a warm and hearty meal.

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
  • 3 cups chopped broccoli florets
  • 1 large carrot, julienned or finely chopped
  • ½ teaspoon Dijon mustard

Cheese

  • 8 ounces shredded cheddar cheese (about 2 heaping cups)

Optional

  • Homemade croutons, for serving

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 the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes, allowing the flour to cook and turn a light golden color.
  3. Add Liquids: Slowly pour in the whole milk or unsweetened almond milk while whisking continuously to prevent lumps. Then add the vegetable broth, stirring to combine all ingredients smoothly.
  4. Add Vegetables and Simmer: Stir in the chopped broccoli florets, julienned carrot, and Dijon mustard. Bring the mixture to a gentle simmer and cook for 15 to 20 minutes, or until the broccoli is tender when pierced with a fork.
  5. Incorporate Cheese: Gradually add the shredded cheddar cheese in batches, stirring after each addition until the cheese fully melts and the soup becomes creamy and smooth.
  6. Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally topped with homemade croutons for added texture.

Notes

  • Use whole milk for a richer soup or unsweetened almond milk as a lower-fat alternative.
  • For a smoother texture, use an immersion blender to lightly puree part of the soup before adding the cheese.
  • If you prefer a thicker soup, add a bit more flour in the initial roux or reduce the broth slightly.
  • Homemade croutons add a delightful crunch and are recommended but optional.
  • Leftover soup can be stored in the refrigerator up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: broccoli cheddar soup, creamy broccoli soup, vegetarian soup, cheddar cheese soup, easy soup recipe, homemade soup

Find it online: https://zarameals.com/broccoli-cheddar-soup-recipe/