Ingredients
Main Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional
- Homemade croutons, for serving
Instructions
- Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook while stirring for 5 minutes or until the onion is softened and translucent.
- Add Garlic and Flour: Stir in the chopped garlic and cook for an additional minute, until fragrant. Sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes until the flour turns a golden color, which helps cook out the raw flour taste.
- Add Milk Gradually: Slowly pour in the whole milk or almond milk, whisking continuously to prevent lumps and to form a smooth base for the soup.
- Add Broth and Vegetables: Stir in the vegetable broth, chopped broccoli florets, julienned carrot, and Dijon mustard. Mix well to combine all ingredients evenly.
- Simmer: Allow the soup to simmer gently for 15 to 20 minutes, or until the broccoli is tender and the flavors meld together.
- Add Cheese: Gradually add the shredded cheddar cheese a little at a time, stirring well after each addition until the cheese is fully melted and the soup becomes creamy and smooth.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally garnished with homemade croutons or your choice of crusty bread for dipping.
Notes
- For a dairy-free version, use unsweetened almond milk and a dairy-free cheese alternative.
- Julienning the carrot finely helps it cook quickly and blend seamlessly into the soup.
- Use freshly shredded cheddar cheese rather than pre-shredded for a creamier texture and better melting.
- To make the soup thicker, reduce the amount of broth or cook longer to concentrate flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
