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Close-up of a bowl of rich, yellow Creamy Broccoli Cheddar Soup topped with fresh broccoli florets, carrots, and croutons.

Creamy Broccoli Cheddar Soup

This recipe provides a quick and simple method for making a creamy broccoli cheddar soup suitable for a weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, 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 chopped broccoli florets
  • 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 frequently.
  5. Add the broccoli florets and julienned carrot to the pot. Cook until the vegetables are tender, about 10 to 12 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 wish.

Notes

You can use frozen broccoli florets if you prefer. If you use frozen, you may need to reduce the cooking time slightly for the vegetables.