Description
Creamy, cheesy, and packed with hearty vegetables, this broccoli cheddar soup is the perfect cozy dinner for soup season—ready in just 30 minutes!
Ingredients
2 tablespoons unsalted butter
1 small onion, chopped
1 cup carrots, peeled and diced
2–3 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt (adjust to taste)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground mustard
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth (or chicken broth)
1 1/2 cups whole milk
1/2 cup heavy cream (or substitute with evaporated milk)
4 cups broccoli florets, chopped
2 cups sharp cheddar cheese, shredded
Instructions
In a large pot or Dutch oven over medium heat, melt butter.
Add chopped onion and diced carrots. Sauté for 4–5 minutes until softened.
Stir in garlic, Italian seasoning, salt, pepper, and ground mustard. Cook for 30 seconds until fragrant.
Add flour and stir constantly for 1–2 minutes until the flour is fully absorbed (no white remains).
Slowly pour in broth, milk, and cream while stirring to prevent lumps.
Add broccoli florets, bring the mixture to a low boil, then reduce heat and simmer for 10–15 minutes until broccoli is tender.
Turn off the heat and stir in shredded cheddar cheese until fully melted and smooth.
Adjust seasoning to taste, and serve hot with crusty bread or breadsticks.
Notes
For extra creaminess, blend part of the soup before adding cheese (optional).
Use freshly grated cheddar for the smoothest texture.
This soup stores well in the fridge for up to 3 days or can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
