Broccoli Cheddar Soup Recipe
A warm and creamy broccoli cheddar soup perfect for chilly days, easy to prepare and packed with flavor and nutrition.
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, chopped
- 0.5 teaspoon Sea salt
- to taste Freshly ground black pepper
- 3 cloves Garlic, chopped
- 0.25 cup All-purpose flour
- 2 cups Whole milk or unsweetened almond milk
- 2 cups Vegetable broth
- 3 cups Broccoli florets, chopped
- 1 large Carrot, julienned or finely chopped
- 0.5 teaspoon Dijon mustard
- 8 ounces Cheddar cheese, shredded
Serving Suggestions
- Homemade croutons, optional
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion, a pinch of sea salt, and freshly ground black pepper. Cook until the onion is soft and fragrant, about 5 minutes.
- Stir in the chopped garlic and cook for an additional minute.
- Sprinkle the flour over the onion and garlic mixture. Whisk continuously for 1 to 2 minutes until the flour takes on a light golden color.
- Slowly pour in the milk while whisking constantly to prevent lumps.
- Once the mixture is smooth, gradually stir in the vegetable broth.
- Add the chopped broccoli, julienned carrot, and Dijon mustard to the pot. Stir and let it simmer for 15 to 20 minutes until fork-tender.
- Turn the heat to low, gradually add the shredded cheddar cheese, stirring between additions until melted.
- Adjust seasoning with salt and pepper, serve warm, and top with homemade croutons if desired.
Notes
- Use fresh vegetables for best flavor.
- Experiment with cheeses for different taste profiles.
Nutrition
Calories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 9gSodium: 600mgFiber: 4gSugar: 3g
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