Description
A warm and comforting Creamy Broccoli Cheddar Soup that combines rich flavors and a creamy texture, perfect for chilly days.
Ingredients
Scale
- 4 tablespoons butter
- 1 medium yellow onion, chopped
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, minced
- 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, finely chopped or julienned
- ½ teaspoon mustard
- 8 ounces shredded cheddar cheese (about 2 cups)
- Croutons (optional, for serving)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, salt, and pepper. Cook for about 5 minutes until the onion is soft and translucent.
- Stir in the garlic and cook for 1 more minute.
- Sprinkle in the flour and whisk for 1 to 2 minutes, until it begins to brown lightly.
- Slowly add the milk, whisking continuously to prevent lumps.
- Pour in the vegetable broth, then add the broccoli, carrot, and mustard. Stir well and bring to a simmer. Let it cook uncovered for 15 to 20 minutes, or until the broccoli becomes tender.
- Reduce heat to low. Gradually add the cheddar cheese, stirring in batches to melt it evenly and avoid clumping.
- Once the soup is smooth and creamy, taste and adjust seasoning with additional salt or pepper if needed.
- Serve hot with optional croutons on top.
Notes
For a dairy-free option, use almond milk and dairy-free cheese. Fresh ingredients yield the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg