Creamy Broccoli Cheddar Soup Ready in Just 30 Minutes
This comforting Broccoli Cheddar Soup recipe is quick and easy, perfect for chilly days and offers a hearty dose of veggies.
Equipment
- Large pot or Dutch oven
Ingredients
For the Base
- 1 stick Unsalted Butter Substitute with olive oil for a dairy-free option.
- 1 medium Yellow Onion Chop finely for even cooking.
- 1 teaspoon Sea Salt Adjust based on dietary needs.
- 1 teaspoon Freshly Ground Black Pepper Use to taste.
- 3 cloves Garlic Always opt for fresh garlic for the best results.
For Thickening
- 1 tablespoon All-Purpose Flour Gluten-free flour can be used if needed.
For Creaminess
- 2 cups Whole Milk or Unsweetened Almond Milk Whole milk gives a richer experience.
- 3 cups Vegetable Broth Chickpea or chicken broth are fine alternatives.
For the Soup
- 4 cups Chopped Broccoli Florets Fresh is preferred, though frozen can work in a pinch.
- 1 medium Carrot Julienned or finely chopped.
- 1 tablespoon Dijon Mustard Feel free to omit or swap with yellow mustard.
- 2 cups Shredded Cheddar Cheese Sharp cheddar provides bolder flavor.
Optional Topping
- 1 cup Homemade Croutons Add for a crunchy contrast.
Instructions
Directions
- Melt the butter in a large pot or Dutch oven over medium heat, allowing it to become foamy but not browned.
- Sauté the chopped onion, sea salt, and black pepper in the melted butter for about 5 minutes, until the onions are softened and translucent.
- Incorporate the garlic, stirring it in for an additional minute until it's fragrant.
- Sprinkle in the flour, whisking continuously for about 1-2 minutes until it turns golden and slightly nutty.
- Gradually whisk in the whole milk (or unsweetened almond milk), then pour in the vegetable broth, stirring until combined and smooth.
- Add the chopped broccoli florets, julienned carrot, and Dijon mustard to the pot, mixing it all together until well combined.
- Simmer for 15-20 minutes or until the broccoli is tender but still vibrant green, stirring occasionally.
- Stir in the shredded cheddar cheese gradually, allowing it to melt completely.
- Season to taste with additional salt and pepper if needed, then serve hot.
Notes
This soup stores well in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat gently on the stove, adding liquid if necessary.