Vegetarian Broccoli Cheddar Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and grated carrot and cook gently, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the flour evenly over the softened vegetables and stir constantly for 1½–2 minutes to cook the raw flour taste, creating a blonde roux. Do not let it brown.

Add liquids and aromatics

Gradually whisk in the vegetable broth until smooth, then add the milk and cream. Add the bay leaf, Dijon mustard, salt, pepper, and grated nutmeg. Bring the mixture to a gentle simmer while stirring to prevent sticking. Simmer, uncovered, for 8–10 minutes to slightly thicken and marry flavors.

Cook broccoli

While the base simmers, bring a separate pot of salted water to a boil. Blanch the broccoli florets for 2 minutes until bright green and slightly tender. Immediately transfer them to an ice bath to stop cooking, then drain well. Alternatively, you may steam the broccoli for 3–4 minutes until just tender-crisp.

Blend base (optional for texture)

Remove the bay leaf from the pot. For a creamier soup with some body, use an immersion blender to purée about half to two-thirds of the soup base directly in the pot, leaving the rest chunky. If you prefer a fully smooth base, purée all but reserve a cup of cooked broccoli pieces to stir in later.

Finish with cheeses and broccoli

Reduce heat to low. Add the softened cream cheese and whisk until fully incorporated. Gradually stir in the grated sharp and mild cheddar cheeses in handfuls, allowing each addition to melt before adding more, keeping the heat low to prevent cheese separation. Stir in the blanched broccoli florets and lemon juice (if using). Taste and adjust seasoning with additional salt and pepper as needed.

Ladle the soup into bowls and sprinkle with toasted bread crumbs or croutons, chopped chives or parsley, and a crack of fresh black pepper. Serve immediately with crusty bread.