Comforting Creamy Broccoli Cheddar Soup Ready in 30 Minutes

This creamy broccoli cheddar soup is a quick, nutritious delight perfect for chilly days.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 tablespoons Unsalted Butter Adds richness and flavor; can substitute with olive oil.
1 medium Yellow Onion Provides sweetness and a fragrant base; leeks or shallots are good substitutes.
1 teaspoon Sea Salt Enhances flavor; try using kosher salt for a unique taste.
0.5 teaspoon Freshly Ground Black Pepper Adds mild heat; adjust according to personal preference.
2 cloves Garlic Delivers depth of flavor; garlic powder (1 tsp) can be used if needed.
0.25 cup All-Purpose Flour Thickens the soup; gluten-free flour can be a great substitute.
2 cups Whole Milk Contributes to the creamy texture; unsweetened almond milk works as a dairy-free alternative.
4 cups Vegetable Broth Forms the hearty base; chicken broth is perfect for a non-vegetarian option.

For the Veggies

3 cups Chopped Broccoli Florets The star ingredient; packed with nutrition and adds glorious texture.
1 medium Carrot Brings sweetness and vibrant color; diced parsnip can be an enjoyable swap.

For Flavor

1 tablespoon Dijon Mustard Adds a tangy depth; yellow mustard is a milder alternative.
2 cups Shredded Cheddar Cheese Offers a creamy and flavorful element; Gruyere or dairy-free cheese are great vegan options.

For Topping

1 batch Homemade Croutons Provides an enjoyable crunch; make them from day-old bread for best results.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot over medium heat, melt the butter until bubbly. Add diced onion, salt, and pepper; stir well. Cook for about 5 minutes until the onion is translucent.
Incorporate minced garlic into the pot, stirring with the onions. Cook for an additional minute until garlic is fragrant and golden.
Sprinkle flour over the sautéed mixture, whisk continuously for 1-2 minutes until light golden to make the roux.
Slowly pour in milk while whisking, then add vegetable broth, broccoli, carrot, and mustard; stir well and bring to a gentle simmer.
Simmer for 15-20 minutes, stirring occasionally until broccoli is tender and vibrant green.
Reduce heat slightly and stir in cheddar cheese until melted and smooth. Adjust seasoning if needed.
Ladle soup into bowls and top with homemade croutons if desired. Serve hot with bread or a salad.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 70mgCalcium: 300mgIron: 2mg

Notes

Best enjoyed immediately; reheating can alter the texture. Prepare only what you can eat!

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