Description
A creamy and comforting Broccoli and Cheddar Soup featuring tender broccoli florets, shredded cheddar cheese, and a savory base of sautéed onions and garlic, thickened with flour and finished with a touch of Dijon mustard. Perfect as a hearty lunch or dinner served with optional homemade croutons.
Ingredients
Scale
Sauté Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
Soup Base
- 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
- Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of fresh black pepper. Cook while stirring for about 5 minutes until the onion becomes soft and translucent.
- Add Garlic and Flour: Stir in the chopped garlic cloves and cook for an additional minute. Then sprinkle the all-purpose flour over the mixture, whisking continuously for 1 to 2 minutes until the flour turns golden, creating a roux that will thicken the soup.
- Add Liquids and Vegetables: Slowly pour in the milk while whisking continuously to avoid lumps. Add the vegetable broth, chopped broccoli florets, julienned or finely chopped carrot, and the Dijon mustard. Stir everything until well combined.
- Simmer Soup: Bring the soup to a gentle simmer and cook for 15 to 20 minutes, or until the broccoli is tender when poked with a fork, allowing the flavors to meld and the vegetables to soften.
- Incorporate Cheese and Season: Gradually add the shredded cheddar cheese in portions, stirring thoroughly after each addition until the cheese is completely melted and the soup turns creamy. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the hot soup into bowls and garnish with homemade croutons if desired. Serve immediately for the best texture and flavor.
Notes
- Use whole milk for a richer soup or almond milk for a dairy-free alternative.
- For a smoother texture, you can blend the soup briefly before adding the cheese.
- Customize with additional seasonings like smoked paprika or thyme if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Add more or less cheese according to your preference for cheesiness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
