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Creamy Cheddar Broccoli Soup Recipe — Comforting Homemade Bowl

Rich, creamy cheddar broccoli soup — the best way to enjoy your broccoli.

How is everyone doing in the new year? I know it’s already a week in, and I’ll probably be dating things 2013 for a while, but how are your food-related resolutions going? After the holidays I always take a little time to reset — more green smoothies and vegetables, less refined grains and sugar. This cheddar broccoli soup felt like a welcome exception: comforting, satisfying and fast to make.

I’ve been more conscious about using cheese—it’s an easy way to get picky eaters to try new things, but it isn’t always the healthiest option. Still, I made an exception for this soup (twice!), because it’s delicious. If you want a lighter version, you can try lower-fat milk and cheese, but the original is what makes the texture and flavor sing. Personally, I’d rather enjoy a smaller portion of the full-fat version than water it down and eat more.

I know January can feel like a slow start, but I’ll be sharing more recipes soon to help with clean-eating or healthier-eating goals. If there’s a particular recipe you’d like me to adapt, let me know. And remember: if you slip up, don’t be hard on yourself — just get back on track. Progress is what matters, whether you start today, next week, or next month.

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Cheddar Broccoli Soup

Author
Erin Dooner
Servings

4
-5 servings
Print Recipe
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Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Ingredients

  • 3 tablespoons butter
  • 1/2 medium yellow onion finely chopped
  • 3 cloves garlic finely minced
  • 1/4 cup flour whole grain is fine
  • 1 teaspoon mustard powder
  • 3 cups whole milk
  • 2 cups vegetable stock
  • pinch nutmeg
  • 1 bay leaf
  • 1 large carrot finely chopped
  • 4-5 cups broccoli cut into bite-sized pieces
  • salt and pepper to taste
  • 8.5 oz shredded aged cheddar cheese plus more to top if desired

Instructions

  • In a large pot, melt the butter over medium heat. Add the onion and sauté for 5–6 minutes until softened.
  • Add the garlic and cook for 1 minute. Stir in the flour and mustard powder, whisking so the mixture is smooth; cook for a couple of minutes to remove the raw flour taste.
  • Pour in the milk and vegetable stock, add a pinch of nutmeg and the bay leaf, and bring to a boil. Add the carrot and broccoli, reduce heat to a simmer, and cook until the vegetables reach your preferred tenderness. Remove from heat, stir in the shredded cheddar until melted, season with salt and pepper, and serve.

Notes

Adapted from Yammie’s Noshery.

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