Description
A creamy, comforting Broccoli Cheddar Soup made with fresh vegetables, rich cheddar cheese, and a smooth béchamel base. Perfect for a cozy meal, this soup blends tender broccoli and carrots with savory cheddar in a hearty, flavorful broth.
Ingredients
Scale
Soup Base
- 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
Vegetables
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
Flavor Enhancers
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional Garnish
- Homemade croutons, for serving
Instructions
- Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 5 minutes or until the onion softens and becomes translucent.
- Add Garlic and Flour: Stir in the chopped garlic and cook for an additional minute until fragrant. Sprinkle the flour over the mixture and whisk continuously for 1 to 2 minutes, allowing the flour to cook slightly and turn a golden color.
- Create the Soup Base: Slowly pour in the milk while whisking continuously to prevent lumps. Add the vegetable broth, then stir to combine all ingredients evenly.
- Incorporate Vegetables and Simmer: Add the chopped broccoli florets, julienned carrot, and Dijon mustard to the pot. Stir everything together, then reduce the heat and let the soup simmer for 15 to 20 minutes, or until the broccoli is tender when pierced with a fork.
- Add Cheese and Finish: Gradually add the shredded cheddar cheese to the soup, stirring after each addition until all the cheese is melted and the soup is creamy and smooth. Taste and adjust the seasoning with salt and pepper as desired.
- Serve: Ladle the soup into bowls and serve hot. Optionally, top with homemade croutons for added texture and flavor.
Notes
- For a dairy-free option, use unsweetened almond milk and a dairy-free cheddar alternative.
- If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding the cheese.
- Homemade croutons add a nice crunch, but you can also garnish with chopped fresh herbs like parsley or chives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent curdling.
