Broccoli Cheddar Soup
A creamy, comforting broccoli cheddar soup in 30 minutes, made with oat milk, carrots and sharp cheddar, and topped with croutons. It's a single serving, so it's easy to scale up for the whole family with the servings button.
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Ingredients
Main ingredients
- 20 g Butter
- 1 tbsp White all-purpose flour
- 100 ml Oat milk
- 50 g Broccoli
- 50 g Carrots
- 50 g Cheddar cheese
- 20 g Croutons
Seasonings and other
- ½ small Yellow onion
- a pinch Salt
- ¼ tsp Black pepper
- 1 clove Garlic
- 250 ml Vegetable broth
- ¼ tsp Dijon mustard
Instructions
- Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the finely chopped onion, salt, and black pepper. Cook, stirring occasionally, for about 5 minutes until the onion softens. Add the minced garlic and cook for another minute until fragrant.
- Create the Base
Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the mixture turns golden. Slowly pour in the oat milk, whisking constantly to avoid lumps and create a smooth base.
- Simmer the Vegetables
Add the vegetable broth, broccoli, carrots, and Dijon mustard. Stir well to combine and bring to a simmer. Cook for 15 to 20 minutes until the vegetables are tender and the soup thickens.
- Add Cheese and Serve
Gradually stir in the cheddar cheese, allowing it to melt fully into the soup until creamy. Adjust the seasoning to taste. Serve hot, topped with croutons for extra crunch. Enjoy!
Tips for the best broccoli cheddar soup
- Grate the cheese yourself. Pre-shredded cheese is coated to stop it sticking, which can make the soup grainy.
- Take the pan off the heat before you stir in the cheese, and add it a handful at a time, so it melts smoothly instead of splitting.
- Use a sharp or mature cheddar: you get more flavour from less cheese.
- For a smoother soup, blend half of it and stir it back in; for a chunky one, don't blend at all.
- Check the cheese label: some cheddar is made with animal rennet. Look for "suitable for vegetarians".
Variations
- Vegan: use a vegan cheddar-style cheese and 1–2 tbsp nutritional yeast, and olive oil instead of butter.
- More vegetables: add a diced potato for a thicker soup, or cauliflower with the broccoli.
- More protein: blend in a few tablespoons of white beans before adding the cheese.
- Bread bowl: serve it in a hollowed-out sourdough roll instead of with croutons.
Storing
Keeps 3–4 days in a closed container in the fridge. Reheat gently and don't let it boil. To freeze, freeze it before adding the cheese, then stir the cheese in after reheating.
Frequently asked questions
Why is my broccoli cheddar soup grainy?
The cheese got too hot or was pre-shredded. Take the soup off the heat, use freshly grated cheese, and add it gradually.
Can you freeze broccoli cheddar soup?
Soups with lots of cheese can separate when frozen. For the best result, freeze the soup before adding the cheese, and stir it in after reheating.
Is broccoli cheddar soup vegetarian?
This one is, made with vegetable broth. Check that your cheddar is made with vegetarian (microbial) rennet.
Can I use frozen broccoli?
Yes. Add it straight from frozen and simmer a few minutes longer.
