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Broccoli Cheddar Soup Recipe
Amy

Broccoli Cheddar Soup

There’s something undeniably comforting about a bowl of creamy Broccoli Cheddar Soup, especially when it’s ready in just 35 minutes. In just 10 minutes of prep and 25 minutes of cooking, you’ll have a steaming pot of golden goodness that’s as satisfying as it is simple.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 3 cloves garlic, chopped
  • ¼ 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
  • ½ teaspoon Dijon mustard
  • 8 ounces shredded cheddar cheese, about 2 heaping cups
  • Homemade croutons, for serving, optional

Method
 

  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.
  2. 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.
  3. Slowly pour in the milk, whisking continuously. Add the broth, broccoli, carrot, and mustard and stir to combine.
  4. Simmer for 15 to 20 minutes, or until the broccoli is tender.
  5. Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.
  6. Season to taste and serve with croutons, if desired.
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