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.
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
Instructions
- 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. Add the broth, broccoli, carrot, and mustard and stir to combine.
- Simmer for 15 to 20 minutes, or until the broccoli is tender.
- 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.
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