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Broccoli Cheddar Soup

This creamy broccoli cheddar soup is rich, flavorful, and ready in just 30 minutes. A comforting classic, perfect with homemade croutons or crusty bread.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Le Creuset Dutch Oven or large pot
  • Wooden spoon
  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, salt, and black pepper. Cook 5 minutes, stirring, until softened.
  2. Stir in garlic and cook for 1 minute. Sprinkle in flour and whisk continuously for 1 to 2 minutes until golden.
  3. Slowly pour in milk, whisking continuously. Add vegetable broth, broccoli, carrot, and mustard. Stir to combine.
  4. Simmer 15 to 20 minutes, until broccoli is tender.
  5. Gradually stir in shredded cheddar cheese, mixing after each addition, until melted and creamy.
  6. Season to taste and serve warm with homemade croutons or crusty bread.

Notes

🥦 Use fresh broccoli florets for the best texture, but frozen broccoli can work in a pinch.
🧀 Shred your own cheddar instead of using pre-shredded cheese for maximum creaminess.
🥣 Adjust thickness by adding more broth or milk if you prefer a lighter soup.
🍞 Serve with homemade croutons or a side of crusty bread to soak up every drop.
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