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Broccoli Cheddar Soup

A rich and creamy blend of broccoli, cheddar cheese, and tender vegetables, perfect for a comforting weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and Seasoning
  • 2 tablespoons unsalted butter Used for sautéing vegetables and adding richness.
  • 1 medium yellow onion Adds flavor and sweetness to the base of the soup.
  • 1 teaspoon kosher salt Enhances the flavors of the ingredients.
  • 1/2 teaspoon ground black pepper Adds a subtle kick and depth to the soup.
  • 2 medium carrots Brings sweetness and vibrant color to the dish.
  • 2 cups broccoli florets Provides a healthy crunch and nutritional benefits.
  • 2 cups cauliflower florets Adds creaminess and complements the broccoli.
  • 2 cloves garlic Infuses the soup with aromatic flavor.
Liquid Ingredients
  • 4 cups low sodium chicken broth or vegetable broth Serves as the soup's flavorful base.
  • 1 cup 2 percent milk Contributes creaminess and smoothness.
Flavor Enhancements
  • 1 tablespoon Dijon mustard Adds tang and enhances the overall flavor profile.
  • 1/4 teaspoon ground nutmeg Offers warm, earthy undertones to the soup.
  • 1/4 teaspoon cayenne pepper Optional for those who enjoy a bit of heat.
Cheese and Thickener
  • 2 cups extra sharp cheddar cheese Provides rich, tangy flavor and creaminess.
  • 2 tablespoons cornstarch Helps thicken the soup for a desirable texture.
  • 1/4 cup finely grated Parmesan or nutritional yeast Adds tanginess and depth to the flavor.

Method
 

Preparation
  1. Melt the butter in a large Dutch oven over medium heat.
  2. Add the onion, salt, and black pepper, cooking until the onion softens, about 5 to 8 minutes.
  3. Stir in the carrots, broccoli, cauliflower, and garlic, cooking until the broccoli is bright green, about 5 minutes.
Cooking
  1. Pour in the broth and bring it to a simmer.
  2. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
  3. Use a blender or immersion blender to puree the soup to your desired texture.
Serving
  1. Return the pot to low heat, then stir in the milk, mustard, nutmeg, and cayenne.
  2. Toss the cheddar with cornstarch, adding it to the soup in small handfuls, allowing it to melt between additions.
  3. Stir in the Parmesan, adjust seasoning to taste, and enjoy warm with crusty bread.

Notes

Can be made ahead and tastes even better the next day. Pairs perfectly with crusty bread for a complete meal.