Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion chopped; 1/2 teaspoon sea salt; freshly ground black pepper; 3 garlic cloves 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 sharp cheddar freshly shredded; croutons or crusty bread optional, for serving

01

Overview

Prep10 min

Cook25 min

Total35 min

Servings4

DifficultyEasy

02

Ingredients

4 tablespoons unsalted butter1 medium yellow onionchopped1/2 teaspoon sea salt freshly ground black pepper3 garlic cloveschopped1/4 cup all-purpose flour2 cups whole milk or unsweetened almond milk2 cups vegetable broth3 cups chopped broccoli florets1 large carrotjulienned or finely chopped1/2 teaspoon Dijon mustard8 ounces sharp cheddarfreshly shredded croutons or crusty breadoptional, for serving

03

Equipment

Large pot
Whisk
Box grater

04

Method

01

Start the base

Melt the butter in a large pot over medium heat. Add the onion, salt, and pepper and cook about 5 minutes until soft. Stir in the garlic for 1 minute, sprinkle in the flour, and whisk 1 to 2 minutes until lightly golden.

02

Simmer the vegetables

Slowly whisk in the milk, then add the broth. Add the broccoli and carrot and simmer until tender, stirring occasionally. Stir in the Dijon.

03

Melt in the cheddar

Reduce the heat to low and add the cheddar a handful at a time, stirring until smooth before adding more. Taste and adjust the seasoning. Serve with croutons or bread.

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Tips

NoteGrate the cheese yourself \u2014 the anti-caking coating on pre-shredded cheese makes grainy soup.

NoteKeep the heat low when the cheddar goes in; boiling after cheese makes it break.

NoteReheat gently over low heat the next day, without boiling.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorRefrigerate up to 4 days; reheat gently over low heat and avoid boiling after the cheese is added.

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Frequently asked

Can I use frozen broccoli?+

Yes \u2014 add it straight to the simmer; it cooks a little faster than fresh.

Can I make it without flour?+

The flour is the thickener here; cornstarch slurry can substitute, but the texture will be glossier and less velvety.

Why did my soup turn grainy?+

Usually pre-shredded cheese, or the heat was too high when it went in. Low heat and block cheese fix both.

Broccoli Cheddar Soup

Overview

Ingredients

Equipment