Can I make this Broccoli Cheddar Soup Recipe vegan?

Yes! Swap the butter for a plant-based alternative, use unsweetened almond or oat milk, and replace cheddar cheese with nutritional yeast or a vegan cheese substitute. Just be mindful the flavor and texture will shift but still be delicious.

What’s the best way to avoid lumps in the soup?

The trick is to whisk continuously when adding the milk and pour it in slowly. This helps the flour blend smoothly into the butter and onions without clumping. Also, make sure you cook the flour for a couple of minutes first to remove the raw taste.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used—but since it’s more watery, you might need to reduce some broth or cook the soup a bit longer to get a thicker consistency. Also, frozen broccoli tends to cook faster, so keep an eye on it to avoid overcooking.

Why does my soup sometimes separate or become grainy?

This usually happens when cheese is added to soup that’s too hot or overcooked. To prevent this, add cheese gradually on low heat and stir gently to melt it slowly. Using freshly shredded cheese instead of pre-packaged shredded cheese also helps keep texture smooth.

Broccoli Cheddar Soup: Creamy & Cozy Comfort Food

Description

This creamy and comforting Broccoli Cheddar Soup combines tender broccoli florets with sharp cheddar cheese in a rich, flavorful base. Perfect as a cozy meal or starter, it features a smooth, cheesy texture and a hint of Dijon mustard for depth. Serve with optional homemade croutons for added crunch.

Ingredients

Scale

Soup Base

4 tablespoons unsalted butter
1 medium yellow onion, chopped
½ teaspoon sea salt
Freshly ground black pepper, to taste
3 garlic cloves, chopped
¼ cup all-purpose flour
2 cups whole milk or unsweetened almond milk
2 cups vegetable broth

Vegetables & Flavorings

3 cups chopped broccoli florets
1 large carrot, julienned or finely chopped
½ teaspoon Dijon mustard

Cheese & Garnish

8 ounces shredded cheddar cheese (about 2 heaping cups)
Homemade croutons, for serving (optional)

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Instructions

Melt Butter and Cook Onions: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper, then cook while stirring for 5 minutes until the onions soften.
Add Garlic and Flour: Stir in the chopped garlic and cook for another minute. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the flour becomes golden, creating a roux.
Incorporate Milk: Slowly pour in the milk while whisking continuously to prevent lumps and create a smooth base for the soup.
Add Broth and Vegetables: Stir in the vegetable broth, chopped broccoli, julienned carrot, and Dijon mustard. Mix well to combine all ingredients.
Simmer Soup: Let the soup simmer gently for 20 minutes, or until the broccoli is tender and fully cooked through.
Add Cheese: Gradually add the shredded cheddar cheese in batches, stirring thoroughly after each addition until the soup is creamy and all cheese is melted.
Adjust Seasoning and Serve: Taste and adjust the seasoning with salt and pepper if needed. Serve hot, optionally topped with homemade croutons for added texture.

Notes

To make this soup vegan, substitute cheddar cheese with a plant-based cheese alternative and use unsweetened almond milk.
For a thicker soup, increase the flour slightly or reduce the broth by ¼ cup.
Freshly grated cheese melts better than pre-shredded for a smoother texture.
Homemade croutons can be made by toasting cubed bread with olive oil and garlic powder until crisp.
Use low-sodium vegetable broth to control the saltiness.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 14 g
Cholesterol: 55 mg