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Close-up of a white mug filled with rich, orange Creamy Broccoli Cheddar Soup, topped with broccoli florets, shredded carrots, and croutons.

Creamy Broccoli Cheddar Soup

This is a weeknight-friendly recipe for creamy broccoli cheddar soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large pot or Dutch oven

Method
 

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Stir in the salt, pepper, and chopped garlic. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the milk and vegetable broth until smooth. Bring the mixture to a simmer, stirring often.
  5. Add the chopped broccoli florets and julienned carrot. Continue to simmer, stirring occasionally, until the vegetables are tender, about 10 to 15 minutes.
  6. Remove the pot from the heat. Stir in the Dijon mustard and the shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
  7. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, topped with homemade croutons if you choose.

Notes

If you prefer a smoother soup, you can use an immersion blender to partially blend the soup before adding the cheese.

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