Broccoli Cheddar Soup

This velvety soup features vibrant broccoli, aromatic vegetables, and plenty of gooey cheddar cheese. Deliciously cozy, undeniably easy, and cherished by every member of the family!

Course Appetizer, Main Course, Side Dish

Cuisine American

Diet Vegetarian

Keyword broccoli cheddar soup, easy soup recipe

Prep Time 15

Cook Time 15

Servings

Calories 487kcal

Author Robin Miller

Ingredients

4 tablespoons butter preferably unsalted
1 medium yellow onion finely chopped, about 1 cup
3 cloves garlic minced
Salt and freshly ground black pepper
1/4 cup all-purpose flour
2 cups whole milk
2 cups chicken broth or vegetable broth
3 1/2-4 cups chopped broccoli florets
1 carrot chopped
1 stalk celery chopped
1/2 teaspoon Dijon mustard
2 cups shredded cheddar cheese 8 ounces, plus more for garnish if desired

Instructions

Melt the butter in a large saucepan or stock pot over medium heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds. Season the onion and garlic with 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Whisk in the flour. Cook for 1 to 2 minutes, until the flour just starts to turn golden, whisking constantly.
Gradually add the milk, whisking constantly. When the flour is completely incorporated into the milk and the mixture is starting to thicken, add the broth, broccoli, carrot, celery, and Dijon mustard. Bring to a simmer.
Simmer, uncovered, for 15 to 20 minutes, until the broccoli is tender, stirring frequently.
Remove the pan from the heat and stir in the cheese, one handful at a time (wait until the cheese is melted before stirring in another handful). Stir until the cheese is completely melted.
Season to taste with salt and black pepper.
Ladle the soup into bowls and garnish with more cheese if desired.

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