Indulge in the rich and comforting flavors of this homemade Broccoli Cheddar Soup that brings together a symphony of wholesome ingredients in just 30 minutes. The velvety texture of the soup is achieved through a meticulous process that begins with sautéing finely chopped onions in butter until they’re soft and fragrant. A hint of sea salt, freshly ground black pepper, and finely chopped garlic join the mix, creating a savory base for what promises to be a hearty bowl of goodness.
The magic continues as all-purpose flour is seamlessly incorporated, transforming the mixture into a golden roux that sets the stage for the velvety consistency of the soup. Slowly, whole milk or unsweetened almond milk is added, whisked to perfection to ensure a smooth and lump-free amalgamation. The addition of vegetable broth, vibrant broccoli florets, julienned carrots, and a touch of Dijon mustard contributes to the symphony of flavors, simmering together until the broccoli reaches the perfect level of tenderness.
The crescendo of this culinary masterpiece comes with the gradual introduction of shredded cheddar cheese, each addition stirring into the pot until the soup becomes an irresistible, creamy blend. Seasoned to perfection, the soup is ready to be served, inviting you to savor every spoonful of warmth and comfort. For an extra touch of indulgence, consider pairing it with homemade croutons or a slice of crusty bread, elevating this broccoli cheddar soup to a soul-soothing culinary experience. In just 35 minutes, you can have a bowlful of homemade comfort that will leave your taste buds dancing with delight.
Broccoli Cheddar Soup
Prep Time: 10minutes mins
Cook Time: 25minutes mins
Total Time: 35minutes mins
Serves 4
This broccoli cheddar soup recipe is easy to make in just 30 minutes! Creamy, rich, and flavorful, it’s comfort food at its best. Serve it with homemade croutons or good crusty bread.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 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, for serving, optional
Cooking Instructions
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