Description
Creamy, cheesy, and loaded with fresh broccoli and carrots, this homemade broccoli cheddar soup is a cozy, satisfying favorite. It’s ready in just 35 minutes, making it perfect for weeknight dinners or comforting lunches.
Ingredients
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 broccoli florets, chopped
1 large carrot, finely chopped or julienned
½ teaspoon Dijon mustard
8 ounces shredded cheddar cheese (about 2 heaping cups)
Croutons or crusty bread, optional for serving
Instructions
1. In a large pot over medium heat, melt the butter. Add the chopped onion, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
2. Stir in the garlic and cook for 1 minute more. Sprinkle in the flour and whisk constantly for 1 to 2 minutes, until it becomes lightly golden.
3. Slowly pour in the milk, whisking the entire time to prevent lumps.
4. Add the vegetable broth, broccoli, carrot, and Dijon mustard. Stir well and bring to a gentle simmer.
5. Let the soup simmer for 15 to 20 minutes, or until the broccoli is tender.
6. Reduce the heat and gradually stir in the shredded cheddar cheese in batches, making sure it melts fully before adding more.
7. Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm, optionally topped with croutons or paired with crusty bread.
Notes
For a smoother texture, you can partially blend the soup before adding the cheese. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Comfort Food
- Method: Stovetop
- Cuisine: American