Description
A creamy broccoli cheddar soup packed with tender vegetables and rich cheesy flavor, perfect for a comforting meal. This homemade version is hearty, smooth, and full of fresh ingredients.
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion (chopped)
- 2 carrots (chopped)
- 3 cups broccoli florets (chopped)
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 2 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon Dijon mustard
- Salt
- Black pepper
Instructions
- Melt butter in a large pot over medium heat. Add onion and carrots and sauté until softened, about 5 minutes.
- Stir in broccoli and garlic, cooking for another 2–3 minutes.
- Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux.
- Gradually whisk in vegetable broth and milk, stirring until smooth.
- Bring to a gentle simmer and cook for 10–15 minutes until vegetables are tender.
- Reduce heat to low and stir in cheddar cheese until melted and smooth.
- Add Dijon mustard, then season with salt and pepper to taste.
- Blend partially if desired for a smoother texture, then serve warm.
Notes
- For a smoother soup, blend all or part of the soup using an immersion blender.
- Use freshly shredded cheese for best melting results.
- Add a pinch of nutmeg for extra depth of flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg
