Description

Craving a warm, comforting bowl of soup that’s rich, cheesy, and packed with veggies? The Broccoli Cheddar Soup, rated 4.91 from 722 votes, is your answer! This vegetarian recipe combines tender broccoli, carrots, and a velvety cheddar cheese broth for a cozy, flavorful meal that’s perfect with crusty bread or homemade croutons

Ingredients

To make Broccoli Cheddar Soup for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Unsalted Butter (4 tbsp): Creates a rich base for the roux.
Yellow Onion (1 medium, chopped): Adds sweet, savory depth.
Sea Salt (½ tsp, plus more to taste): Enhances overall flavor.
Freshly Ground Black Pepper: Provides a mild kick.
Garlic Cloves (3, chopped): Offers aromatic depth.
All-Purpose Flour (¼ cup): Thickens the soup for a creamy texture.
Whole Milk or Unsweetened Almond Milk (2 cups): Adds creaminess.
Vegetable Broth (2 cups): Forms the savory base.
Broccoli Florets (3 cups, chopped): Provides hearty, nutrient-rich texture.
Carrot (1 large, julienned or finely chopped): Adds sweetness and crunch.
Dijon Mustard (½ tsp): Brings subtle tangy depth.
Shredded Cheddar Cheese (8 oz, about 2 heaping cups): Creates a rich, cheesy flavor.
Homemade Croutons (optional, for serving): Adds crunchy texture.

Substitutions and Variations:

Milk: Swap whole milk with half-and-half for richer soup or oat milk for a different dairy-free option.
Cheese: Replace cheddar with Gouda, Monterey Jack, or a dairy-free cheese alternative.
Broccoli: Use cauliflower, zucchini, or a mix of greens like kale.
Flour: Substitute with gluten-free flour or cornstarch (2 tbsp, mixed with water) for thickening.
Add-Ons: Include diced potatoes, spinach, or bacon for extra flavor.
Vegan: Use vegan butter, dairy-free milk, and vegan cheddar cheese.
Gluten-Free: Use gluten-free flour and ensure broth is gluten-free (check labels).
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.

Why These Ingredients Matter: The broccoli and carrots provide fiber and nutrients, while the cheddar and milk create a creamy, indulgent texture. The mustard and garlic add depth, and optional croutons bring crunch, making this a balanced, comforting meal perfect for vegetarian diets.

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Instructions

Step 1: Sauté the Onion

In a large pot or Dutch oven, melt 4 tbsp unsalted butter over medium heat.
Add 1 medium chopped yellow onion, ½ tsp sea salt, and several grinds of black pepper.
Cook, stirring occasionally, for 5 minutes, until the onion is softened.

Tip: Chop the onion finely for even cooking, and stir to prevent burning.

Step 2: Add Garlic and Make the Roux

Stir in 3 chopped garlic cloves and cook for 1 minute until fragrant.
Sprinkle in ¼ cup all-purpose flour and whisk continuously for 1–2 minutes, until the flour turns golden.

Tip: Whisk constantly to avoid lumps and ensure a smooth roux.

Step 3: Build the Soup

Slowly pour in 2 cups whole milk (or unsweetened almond milk), whisking continuously to blend with the roux.
Add 2 cups vegetable broth, 3 cups chopped broccoli florets, 1 large julienned or finely chopped carrot, and ½ tsp Dijon mustard.
Stir to combine, then bring to a simmer.
Simmer for 15–20 minutes, until the broccoli is tender.

Tip: Chop broccoli into small, bite-sized pieces for even cooking, and keep the simmer gentle to maintain vegetable texture.

Step 4: Add the Cheese

Gradually add 8 oz shredded cheddar cheese, stirring after each addition, until fully melted and the soup is creamy.

Tip: Shred cheese fresh for better melting, and add slowly to prevent clumping.

Step 5: Season and Serve

Season to taste with additional salt and black pepper.
Serve hot with homemade croutons, if desired.

Tip: Taste and adjust seasoning after adding cheese, and serve immediately for the creamiest texture