Broccoli Cheese Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(72)
Ingredients
6 - 8 servings
- 3 tablespoons butter or olive oil
- 1 medium white onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 3 cups vegetable stock (or chicken stock)
- 2 cups milk
- 1 teaspoon Dijon mustard
- 8 ounces (2 cups) freshly-grated sharp cheddar cheese, plus extra for serving
- 4 cups chopped broccoli florets (about 1 large head of broccoli)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
How would you rate this recipe?
Preparation
Chef’s notes
To make gluten-free broccoli cheese soup, just be sure to use a certified GF flour blend in place of the all-purpose flour.
Use olive oil or vegan butter (in place of the butter), plain dairy-free milk (such as almond or oat milk), and either vegan cheese or a sprinkle of nutritional yeast (in place of the cheese) to make it vegan.
If cheddar isn’t your thing, this soup would also taste delicious with smoked gouda, Pepperjack, gruyere, or even mozzarella cheese.