Description
This Creamy Cheesy Broccoli Cheddar Soup is the ultimate comfort food—rich, velvety, and packed with flavor. It’s quick to make, naturally gluten-free, and better than any takeout version.
Ingredients
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 tbsp all-purpose flour (or gluten-free flour)
2 cups low-sodium vegetable or chicken broth
2 cups whole milk (or half-and-half for creamier texture)
3 cups broccoli florets, chopped
1 large carrot, shredded
1/2 tsp ground mustard
Salt and pepper, to taste
2 cups sharp cheddar cheese, shredded
Optional: pinch of nutmeg or cayenne
Instructions
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and sauté 3–4 minutes until translucent.
2. Add garlic and cook for 1 minute. Stir in flour and cook for another 1–2 minutes to form a roux.
3. Slowly whisk in broth, then add milk. Stir until smooth.
4. Add broccoli, shredded carrot, mustard, salt, and pepper. Bring to a simmer.
5. Cover and cook 10–15 minutes, stirring occasionally, until broccoli is very tender.
6. Use an immersion blender to partially puree the soup, or leave chunky if preferred.
7. Reduce heat to low. Stir in cheddar cheese gradually until melted and smooth.
8. Taste and adjust seasoning. Serve hot with crusty bread or a sprinkle of extra cheese.
Notes
Make it vegetarian by using veggie broth and skip the bacon topping.
For extra protein, add cooked chicken or white beans.
Freezes well for up to 2 months—reheat gently on the stove.