Dive into the ultimate bowl of comfort with our Broccoli Cheddar Soup! This 30-minute recipe brings you the perfect blend of rich, creamy flavors, and nutritious veggies. Ideal for those craving a cozy, homemade meal, this soup is not only easy to make but also delightfully cheesy.
Its combination of tender broccoli, smooth cheddar, and a hint of Dijon mustard creates a taste sensation that’s hard to resist.
Whether you’re pairing it with homemade croutons or crusty bread, this soup promises to warm your heart and satisfy your soul.
How to Prepare Broccoli Cheddar Soup
- Butter & Onion Base: Start by melting the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, season with salt and a few grinds of black pepper. Cook for about 5 minutes, stirring occasionally, until the onion softens.
- Garlic & Flour Addition: Next, mix in the chopped garlic and let it cook for a minute. Then, sprinkle the all-purpose flour over this mixture. Whisk continuously for 1 to 2 minutes, or until the flour achieves a golden color.
- Milk Incorporation: Gradually pour in the milk, preferably whole or unsweetened almond milk, while continuing to whisk. This helps prevent lumps and ensures a smooth texture.
- Veggies & Broth: Now, add the vegetable broth, chopped broccoli florets, julienned or finely chopped carrot, and Dijon mustard to the pot. Stir everything together to combine well. Allow the mixture to simmer for 15 to 20 minutes, or until the broccoli is tender to your liking.
- Cheesy Transformation: Finally, slowly add the shredded cheddar cheese to the pot, stirring well after each addition. Continue until all the cheese has melted and the soup turns creamy. Taste and adjust seasoning as desired. Serve hot, with optional homemade croutons for an added crunch.
Broccoli Cheddar Soup
- 4 tablespoons unsalted butter
- 1 medium yellow onion chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 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
- 8 ounces shredded cheddar cheese about 2 heaping cups
- Homemade croutons for serving, optional
- Begin with Butter: In a large pot or Dutch oven, heat the unsalted butter over medium heat. Once melted, introduce the chopped yellow onion, sprinkle with sea salt, and add a few twists of freshly ground black pepper. Cook the onions until they're soft and translucent, stirring occasionally, which should take about 5 minutes.
- Add Aroma with Garlic: Follow by adding the chopped garlic cloves to the onions. Let them cook together for about a minute, just until the garlic releases its fragrance.
- Flour for Thickness: Sprinkle the all-purpose flour evenly over the onion and garlic mixture. Keep whisking for a couple of minutes until the flour turns a golden brown color, ensuring a roux is formed without any lumps.
- Milk Mixture: Slowly add the whole milk or unsweetened almond milk to the pot. It's important to continue whisking while pouring the milk to integrate it smoothly into the roux and avoid any clumps.
- Vegetable Simmer: Introduce the vegetable broth into the mixture, followed by the broccoli florets, finely chopped or julienned carrot, and a hint of Dijon mustard. Stir everything together, making sure the ingredients are well combined. Allow the soup to simmer gently for 15 to 20 minutes. The key is to cook until the broccoli becomes perfectly tender.
- Cheese to Creaminess: To finish, gradually incorporate the shredded cheddar cheese into the soup. Stir steadily after each addition until the cheese is completely melted and the soup achieves a creamy consistency. Taste and adjust the seasoning as needed. Serve the soup warm, optionally topped with homemade croutons for an extra touch of texture and flavor.
How to Store Broccoli Cheddar Soup
To store Broccoli Cheddar Soup, allow it to cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating. Gently reheat the soup on the stove over low heat, stirring occasionally, to maintain its creamy texture. Avoid boiling as it can cause the cheese to separate.