Description
A creamy and comforting Broccoli Cheddar Soup recipe that’s easy to make.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 4 cups fresh broccoli florets, chopped small
- 1 carrot, shredded
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the onion and garlic, stirring constantly for 1 minute to create a roux.
- Gradually whisk in the chicken broth until smooth, then slowly whisk in the milk. Bring to a gentle simmer, stirring frequently, until the soup begins to thicken.
- Stir in Dijon mustard, salt, and black pepper.
- Add the chopped broccoli florets and shredded carrot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender.
- Remove the pot from the heat. Gradually stir in the shredded cheddar cheese, a handful at a time, until completely melted and smooth. Do not boil the soup after adding the cheese, as it can separate.
- Taste and adjust seasonings as needed. Serve hot.
Notes
- For a smoother soup, you can use an immersion blender or transfer the soup to a regular blender (being careful with hot liquids) after cooking the vegetables but before adding the cheese.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- Using whole milk will result in a richer soup.