Creamy, cheesy, and packed with tender broccoli and sweet carrots, this homemade soup is the ultimate comfort food! Finished with crispy homemade crouton seasoned with olive oil, salt, and Mexican oregano , every spoonful is warm, cozy, and full of flavor .
Prep time: 10 minutes Cook time: 25–30 minutes Servings: 4–6
Ingredients
- 4 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable or chicken broth
- 4 cups broccoli florets
- 1 large carrot, julienned into thin strips
- ½ tsp Dijon mustard
- 8 oz cheddar cheese, freshly shredded
- ½ tsp paprika (optional)
- Homemade croutons, for serving
For the homemade croutons
- 3–4 cups cubed bread
- 2 tbsp olive oil
- Salt, to taste
- Mexican oregano, to taste
Instructions
1. Sauté the aromatics
In a large pot or Dutch oven, melt the butter overmedium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Stir inthe garlic, salt, and black pepper, and cook for another minute until fragrant.
2. Make the creamy soup base
Sprinkle the flour over the onion mixture and whiskcontinuously for 1–2 minutes to cook out the rawflourtaste. Slowly pour in the milk while whisking, followedby the broth. Continue whisking until smooth,thenbring the mixture to a gentle simmer.
3. Add the vegetables
Stir in the broccoli florets, julienned carrot, and Dijonmustard. Reduce the heat to low and simmer gentlyfor15–20 minutes, stirring occasionally, until thevegetables are tender.
4. Add the cheddar cheese
Reduce the heat to low. Gradually add the shredded cheddar in small handfuls, stirring after each addition until completely melted and the soup is creamy. Taste and adjust the seasoning as needed. If the soup needs a little extra warmth and depth, stir in the optional paprikas .
5. Make the homemade croutons
Preheat the oven to 375°F (190°C). Toss the cubed bread with olive oil, salt, and Mexican oregano. Spread on a baking sheet and bake for 10–15 minutes, tossing halfway through, until golden brown and crispy.
6. Serve and enjoy
Ladle the warm soup into bowls and top generously with homemade croutons. Serve immediately while cream and hot!
Notes & Tips
- Freshly shredded cheese: It melts more smoothly than pre-shredded cheese.
- Keep the heat low: Avoid boiling the soup after adding the cheese to prevent a grainy texture.
- Thinly julienne the carrots: They cook evenly and add a touch of natural sweetness.
Enjoy this cozy bowl of homemade goodness!