Description
This comforting Broccoli Cheddar Soup is a soul-soothing, nourishing dish that combines vibrant, fresh broccoli with a velvety, sharp cheddar base. Perfect for busy weeknights, this wholesome recipe uses a simple roux to achieve a rich, silky texture that feels like a warm embrace. It is a decadent, vegetable-forward meal that tastes significantly better than canned alternatives, offering a perfect harmony of earthy notes and cheesy goodness in every spoonful.
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1/2 teaspoon sea salt
Freshly ground black pepper to taste
3 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
2 cups vegetable broth
3 cups broccoli florets, chopped
1 large carrot, julienned or finely chopped
1/2 teaspoon Dijon mustard
8 ounces sharp cheddar cheese, freshly shredded
Instructions
Melt butter in a large pot over medium heat.
Add the onion, salt, and pepper, sautéing until softened.
Stir in the minced garlic and cook for one minute until fragrant.
Sprinkle in the flour and cook for 1-2 minutes to create a blonde roux.
Slowly whisk in the milk and broth until the mixture is smooth.
Add the broccoli and carrots, then simmer for about 10-15 minutes until vegetables are tender.
Stir in the Dijon mustard.
Remove from heat and stir in the shredded cheese until completely melted and smooth.
Serve warm, optionally topped with homemade croutons.
Notes
Always shred your own cheese from a block; pre-shredded bags contain anti-caking agents that prevent a smooth, velvety melt. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.