Broccoli Cheddar Soup
Published: Friday, January 24, 2025
4 Tbsp. unsalted butter
1 medium yellow onion, chopped
½ tsp. sea salt
Freshly ground black pepper
3 garlic cloves, chopped
¼ c. all-purpose flour
2 c. milk
2 c. vegetable broth
3 c. chopped broccoli florets
1 large carrot, julienned or finely chopped
½ tsp. Dijon mustard
8 oz. shredded Cheddar cheese (about 2 heaping cups)
Croutons for serving (optional)
Melt butter in a large pot or Dutch oven over medium heat. Add the onion, salt and several grinds of pepper. Cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute. Sprinkle in the flour and whisk continuously for 1-2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
Add the broth, broccoli, carrot and mustard, stirring to combine. Simmer for 15-20 minutes, or until the broccoli is tender.
Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired. —4 servings.
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