Creamy Broccoli Cheddar Soup in 30 Minutes or Less
This creamy Broccoli Cheddar Soup is a quick and comforting dish, ready in just 30 minutes, with rich flavors and cozy vibes.
Equipment
- - Dutch oven
Ingredients
For the Base
- 4 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free version.
- 1 medium Yellow Onion Shallots can be used for a milder taste.
- 1 teaspoon Sea Salt Adjust according to your dietary needs.
- 1 teaspoon Freshly Ground Black Pepper Use white pepper for a milder flavor.
- 3 cloves Garlic Fresh garlic is preferred for the best flavor.
For Thickness
- 1/4 cup All-Purpose Flour Cornstarch can be an excellent gluten-free alternative.
For Creaminess
- 2 cups Whole Milk Unsweetened almond milk can be used for a dairy-free option.
- 2 cups Vegetable Broth Chicken broth is a suitable substitute for non-vegetarians.
For the Veggies
- 4 cups Chopped Broccoli Florets Opt for frozen broccoli for convenience.
- 1 large Carrot Can be omitted if desired.
For Flavor Boost
- 1 tablespoon Dijon Mustard Yellow mustard can be substituted if needed.
- 2 cups Shredded Cheddar Cheese Sharp cheddar adds character; mix with Gruyere for complexity.
Optional Topping
- 1 cup Homemade Croutons Feel free to use store-bought or omit for a lighter soup.
Instructions
How to Make Broccoli Cheddar Soup
- Melt the unsalted butter in a Dutch oven over medium heat. Add the chopped onion and salt, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Stir in the all-purpose flour, whisking for 1-2 minutes until the mixture turns golden brown. This will create a flavorful base for your soup.
- Gradually whisk in the whole milk or unsweetened almond milk, followed by the vegetable broth. Let this mixture come to a gentle simmer.
- Add in the chopped broccoli florets, diced carrot, and Dijon mustard. Simmer away for 15-20 minutes until the veggies are tender and the flavors meld together beautifully.
- Slowly add the shredded cheddar cheese, stirring continuously until it is fully melted and the soup becomes creamy. Taste and season with additional salt and pepper as needed.
- Top with homemade croutons before serving, if desired.
Notes
Use freshly grated cheddar cheese for the best melt; avoid freezing the soup with cheese added to maintain texture.