Description
Creamy, cheesy, and packed with tender broccoli and carrots, this homemade broccoli cheddar soup is the ultimate comfort food. Easy to make in under an hour and perfect for cozy dinners.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, 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, optional for serving
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, salt, and pepper, and cook for 5 minutes, stirring until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle in flour and whisk for 1–2 minutes until golden.
- Slowly pour in milk while whisking, then add broth, broccoli, carrot, and mustard. Stir to combine.
- Simmer for 15–20 minutes until broccoli is tender.
- Gradually add shredded cheddar cheese, stirring until melted and smooth.
- Taste, adjust seasoning, and serve warm with optional homemade croutons.
Notes
- For a smoother texture, blend part of the soup before adding cheese.
- Use sharp cheddar for the best flavor—mild cheddar may make the soup too bland.
- Avoid pre-shredded cheese (it contains anti-caking agents that prevent smooth melting).
- Add a pinch of nutmeg or cayenne pepper for extra depth.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes