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Creamy Broccoli Cheddar Soup Recipe

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3.8 from 15 reviews

A creamy and comforting Broccoli Cheddar Soup made with fresh broccoli, shredded cheddar cheese, and a blend of aromatic vegetables simmered to perfection. This easy-to-make soup is thickened with a roux and enriched with milk and vegetable broth, perfect for a cozy meal served with homemade croutons.

Ingredients

Sauce 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

Flavorings and Cheese

  • ½ teaspoon Dijon mustard
  • 8 ounces shredded cheddar cheese (about 2 heaping cups)

Optional

  • Homemade croutons for serving

Instructions

  1. Sauté the 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, stirring occasionally, for about 5 minutes or until the onion softens and becomes translucent.
  2. Add garlic and flour: Stir in the chopped garlic and cook for an additional minute until fragrant. Then sprinkle the flour over the mixture and whisk continuously for 1 to 2 minutes, allowing the flour to cook and turn golden, which helps thicken the soup.
  3. Add liquids: Slowly pour in the milk while whisking constantly to prevent lumps. Then add the vegetable broth and stir everything to combine smoothly.
  4. Add vegetables and simmer: Mix in the chopped broccoli florets, julienned carrot, and Dijon mustard. Bring the soup to a gentle simmer and cook for 15 to 20 minutes or until the broccoli is tender and the flavors have melded together.
  5. Incorporate cheese: Gradually add the shredded cheddar cheese to the soup, stirring thoroughly after each addition until the cheese is fully melted and the soup has a creamy texture.
  6. Season and serve: Taste the soup and adjust the seasoning with extra salt and pepper if needed. Serve hot, optionally topped with homemade croutons for added crunch.

Notes

  • Use whole milk for a richer, creamier soup or unsweetened almond milk for a lighter, dairy-free alternative.
  • Shred the cheddar cheese yourself for better melting and fresher flavor.
  • Homemade croutons add great texture but can be omitted for a gluten-free meal.
  • Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months.
  • For an extra smooth texture, use an immersion blender to partially blend the soup before adding cheese.

Find it online: http://bitezly.com/creamy-broccoli-cheddar-soup-recipe/