How To Make Broccoli Cheese Soup

Creamy Broccoli Cheese Soup

This recipe yields a delicious and comforting broccoli cheese soup, perfect for a chilly day.

Ingredients:

• 4 tablespoons unsalted butter




• 1 medium yellow onion, chopped




• ½ teaspoon sea salt




• Freshly ground black pepper




• 3 garlic cloves, chopped




• ¼ cup all-purpose flour




• 2 cups whole milk (or unsweetened almond milk for a dairy-free option)
• 2 cups vegetable broth
• 1 ½ cups chopped broccoli florets (plus an additional ½ cup for garnish, optional)
• 1 small carrot, diced (optional)
• 1 teaspoon Dijon mustard
• 2 cups shredded cheddar cheese (or your favorite cheese blend)

Cooking Guide:

1. Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and season with salt and pepper. Cook until the onion is translucent and softened, about 5 minutes.
2. Stir in the chopped garlic and cook for an additional minute until fragrant.
3. Sprinkle the flour over the vegetables and whisk to combine. Cook for 1 minute to get rid of the raw flour taste.
4. Slowly whisk in the milk and vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes, or until slightly thickened.
5. Add the chopped broccoli florets and diced carrot (if using) to the pot. Simmer for 15-20 minutes, or until the broccoli florets are tender-crisp.
6. Stir in the Dijon mustard and then gradually add the shredded cheese, a handful at a time, until melted and incorporated.
7. Taste and adjust seasonings with additional salt and pepper if needed.
8. Serve immediately while hot, garnished with additional chopped broccoli florets (optional) and crusty bread for dipping.

Tips:

• For a richer flavor, use half and half instead of milk.
• If the soup gets too thick, you can thin it out with a splash of milk or broth.
• Want a smoother soup? Use an immersion blender to blend a portion of the soup after adding the cheese.
• For a bit of a kick, add a pinch of cayenne pepper or red pepper flakes.
• You can easily add other vegetables to this soup, such as chopped cauliflower, celery, or peas.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of milk or broth if necessary to thin.