Easy Broccoli Cheddar Soup
A cozy, creamy, and cheesy Broccoli Cheddar Soup that’s quick to prepare and packed with nourishing veggies. Made with coconut milk instead of heavy cream, this lighter version is both hearty and wholesome. Perfect for pairing with crusty bread or serving as a filling lunch or dinner.
Equipment
- 1 Large Soup Pot or Dutch Oven
- 1 wooden spoon or spatula
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
- 1 sharp knife
- 1 cutting board
- 1 cheese grater
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon garlic minced
- 1 teaspoon Dijon mustard
- 1 can 13.5 oz coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 cup cheddar cheese shredded
- 2 cups broccoli florets chopped
- 1 cup carrots shredded (optional)
Instructions
- Create the Flavor Base: Place a large soup pot or Dutch oven over medium heat. Add the unsalted butter and let it melt completely, coating the bottom of the pot. Once melted, sprinkle in the all-purpose flour. Immediately begin whisking or stirring with a wooden spoon to form a smooth paste, also known as a roux. Cook this mixture for about 1–2 minutes to remove the raw flour taste. This step sets the foundation for the soup’s thick and creamy texture.
- Infuse with Aromatic Flavors: Stir in the minced garlic and Dijon mustard directly into the roux. Cook for about 30–45 seconds, stirring continuously, just until the garlic becomes fragrant but not browned. This step deepens the flavor and adds a subtle sharpness from the mustard, which balances the richness of the cheese and coconut milk later on.
- Build the Creamy Broth: Slowly pour in the coconut milk, whisking constantly to avoid lumps. Follow with the vegetable broth, stirring well until everything is fully combined. Once added, lower the heat to a gentle simmer. Allow the mixture to cook for about 8–10 minutes, stirring occasionally. This simmering stage helps the broth thicken slightly while the flavors begin to meld together.
- Season the Soup Base: Once the broth has simmered, sprinkle in the salt, black pepper, onion powder, paprika, and ground turmeric. Stir thoroughly so the spices distribute evenly throughout the liquid. The turmeric not only adds a golden hue but also provides anti-inflammatory benefits, while the paprika gives a subtle warmth and depth of flavor.
- Melt in the Cheese: Add the shredded cheddar cheese gradually, one small handful at a time, stirring constantly after each addition. This prevents clumping and ensures the cheese melts smoothly into the broth, creating a silky, cheesy consistency. Allow the soup to simmer gently for another 4–5 minutes, stirring often to prevent the cheese from sticking to the bottom.
- Incorporate the Vegetables: Gently stir in the chopped broccoli florets and shredded carrots. Make sure the vegetables are evenly submerged in the broth. Continue cooking the soup uncovered for about 12–15 minutes, stirring occasionally. The broccoli should turn bright green and become tender while still holding its shape, and the carrots will add natural sweetness and texture.
- Taste and Adjust: Before serving, taste the soup and adjust the seasonings if needed—adding a pinch more salt, pepper, or cheese to suit your preferences. If you prefer a thicker consistency, let the soup simmer for a few extra minutes, or mash a few broccoli pieces with the back of your spoon to release more body into the broth.
- Serve and Enjoy: Once the soup reaches your desired thickness and the vegetables are tender, remove it from the heat. Ladle the hot, creamy Broccoli Cheddar Soup into bowls and serve immediately. It pairs beautifully with crusty bread, garlic toast, or biscuits for dipping. Enjoy this cozy, nourishing meal fresh, while the cheese is melty and the flavors are at their peak.
Notes
- For best results, use fresh broccoli florets rather than frozen, as they retain more color, texture, and nutrients.
- Coconut milk provides a creamy texture without heavy cream, keeping the soup lighter and adding subtle sweetness.
- Shredding your own cheddar cheese gives a smoother melt compared to pre-shredded cheese, which often contains anti-caking agents.
- Adjust spices like paprika, turmeric, or mustard to match your preferred flavor intensity.
- This soup can be blended partially for a smoother texture or left chunky for a heartier feel.
