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Creamy broccoli cheddar soup with broccoli florets, carrot, shredded cheddar, and crusty bread.

Easy Broccoli Cheddar Soup

A creamy one-pot broccoli cheddar soup with fresh broccoli, carrot and sharp cheddar, ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups vegetable broth or chicken stock
  • 3 cups broccoli florets chopped small
  • 1 carrot julienned
  • 1/2 teaspoon Dijon mustard
  • 8 ounces sharp cheddar cheese freshly shredded
  • 1/2 teaspoon salt
  • Black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

  1. Melt the butter in a large Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic for 30 seconds.
  2. Sprinkle the flour over the butter and onion. Whisk constantly for 1 to 2 minutes, until the mixture becomes a pale golden paste with no dry flour.
  3. Gradually pour in the milk while whisking. Add the broth, broccoli, carrot and Dijon mustard. Bring to a gentle simmer.
  4. Simmer for 15 to 20 minutes, stirring from the bottom occasionally, until the broccoli stems and carrot are tender.
  5. For a creamier texture, briefly pulse part of the soup with an immersion blender while leaving some vegetables intact. This step is optional.
  6. Remove the pot from the heat. Add the freshly shredded cheddar in small handfuls, stirring until each addition melts. Season with salt and black pepper. Add a splash of milk or broth if needed.