Broccoli Cheddar Soup
Soup
Broccoli Cheddar Soup
Broccoli, sweet carrot and sharp cheddar make a comforting bowl, with a little Dijon to round out the flavor. Small pieces of vegetables cook evenly and make the soup easy to eat by the spoonful.
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
A creamy broccoli and cheddar soup with carrot, onion and a little Dijon mustard. Finely chopped vegetables cook evenly, and freshly grated cheese melts into the soup off the heat.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 Tbsp Unsalted Butter
- 1 Med Yellow Onion (diced)
- ½ tsp Sea Salt
- ½ tsp Ground Black Pepper (or to taste)
- 3 Cloves Garlic (minced)
- ¼ Cup All-Purpose Flour
- 2 Cups Milk (whole milk is best)
- 2 Cups Vegetable Broth
- 3 Cups Broccoli (florets, chopped)
- 1 Large Carrots (Julienned or finely chopped)
- ½ tsp Dijon Mustard
- 8 oz Cheddar Cheese (shredded)
- 1 Cup Croutons (optional, for serving)
Keep the cheese smooth
Grate the cheddar before you start. Once the vegetables are tender, take the pot off the heat and stir the cheese in gradually. A hard boil after adding the cheese can spoil that smooth texture.
Finish with a little crunch
Add optional croutons at the table so they stay crisp. Serve the soup as a light meal with bread or as a smaller first course. This version uses broccoli and carrot; there are no potatoes in the recipe.
The cooking plan
How to make Broccoli Cheddar Soup.
Chop the broccoli into small bite-size pieces, finely dice the onion and julienne or finely chop the carrot. Grate the cheddar from a block and set it aside.
Melt the butter in a large pot over medium heat. Add the onion, salt and pepper; cook for 5–6 minutes until softened. Add the garlic and stir for 30 seconds. Stir in the flour and cook for 2 minutes without browning.
Gradually whisk in the milk until smooth, then stir in the vegetable broth, broccoli, carrot and Dijon. Bring to a gentle simmer and reduce the heat. Cook for 15–20 minutes, stirring often, until the vegetables are tender. Do not let the milk boil vigorously.
Remove the pot from the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Taste and adjust seasoning. If necessary, loosen with a small splash of milk or broth.
Ladle into bowls and top with the optional croutons just before serving. Keep the soup over very low heat if holding briefly; boiling after adding cheese can make it grainy.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Broccoli Cheddar Soup
A creamy broccoli and cheddar soup with carrot, onion and a little Dijon mustard. Finely chopped vegetables cook evenly, and freshly grated cheese melts into the soup off the heat.
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Ingredients
4 Tbsp Unsalted Butter- 1 Med Yellow Onion diced
- ½ tsp Sea Salt
- ½ tsp Ground Black Pepper or to taste
- 3 Cloves Garlic minced
- ¼ Cup All-Purpose Flour
- 2 Cups Milk whole milk is best
- 2 Cups Vegetable Broth
- 3 Cups Broccoli florets, chopped
- 1 Large Carrots Julienned or finely chopped
- ½ tsp Dijon Mustard
- 8 oz Cheddar Cheese shredded
- 1 Cup Croutons optional, for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Chop the broccoli into small bite-size pieces, finely dice the onion and julienne or finely chop the carrot. Grate the cheddar from a block and set it aside.
- Melt the butter in a large pot over medium heat. Add the onion, salt and pepper; cook for 5–6 minutes until softened. Add the garlic and stir for 30 seconds. Stir in the flour and cook for 2 minutes without browning.
- Gradually whisk in the milk until smooth, then stir in the vegetable broth, broccoli, carrot and Dijon. Bring to a gentle simmer and reduce the heat. Cook for 15–20 minutes, stirring often, until the vegetables are tender. Do not let the milk boil vigorously.
- Remove the pot from the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Taste and adjust seasoning. If necessary, loosen with a small splash of milk or broth.
- Ladle into bowls and top with the optional croutons just before serving. Keep the soup over very low heat if holding briefly; boiling after adding cheese can make it grainy.
Nutrition
Notes
Texture: Finely grate the cheddar from a block. Add it off the heat for a smoother result. This soup contains broccoli and carrot, not potatoes.
Storage: Refrigerate promptly in shallow covered containers at 40°F or below and use within 3 days. Reheat gently, stirring and loosening with a little milk or broth; heat leftovers to 165°F. Contains milk and wheat; check broth, mustard and crouton labels for other allergens.
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