Broccoli Cheddar Soup
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.95 out of 5 stars
(481)
Ingredients
4 servings
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, chopped
- 1/4 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
- 1/2 teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons, for serving, optional
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Preparation
Step 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
Step 2
Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
Step 3
Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.
Step 4
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Chef's notes
Grate the cheese yourself for a smoother texture.
Whisk continuously when adding flour and milk to prevent lumps.
Add cheese over low heat to avoid a gloopy texture.
Reheat leftovers on the stove over medium-low heat.
