Broccoli Cheddar Soup
This broccoli cheddar soup is rich, cheesy, and comforting. Made with fresh broccoli, sharp cheddar cheese, and a touch of Dijon mustard, it's an easy homemade version of the Panera favorite, ready in just 30 minutes.
Equipment
- Large Pot or Dutch Oven
- Whisk
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 0.5 teaspoon sea salt
- black pepper to taste
- 3 cloves garlic chopped
- 1/4 cup all-purpose flour
- 2 cups milk whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups broccoli florets chopped small
- 1 large carrot julienned or finely chopped
- 0.5 teaspoon Dijon mustard
- 8 ounces cheddar cheese shredded (about 2 heaping cups)
- croutons optional, for serving
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, salt, and pepper, and cook until the onion is soft, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until it begins to turn golden.
- Slowly whisk in the milk, then add the vegetable broth, broccoli, carrot, and Dijon mustard. Stir to combine.
- Bring to a simmer and cook for 15 to 20 minutes, or until the broccoli is tender.
- Reduce heat to low. Gradually stir in the shredded cheese, adding a little at a time and stirring until melted and smooth. Taste and adjust seasoning.
- Serve warm with croutons or crusty bread if desired.
Notes
For best texture, shred the cheese yourself rather than using pre-shredded. Reheat leftovers on the stove over low heat to maintain creaminess.