Lactose Free Broccoli Cheddar Soup

Total time50 min

Prep time15 min

Cook time35 min

Cozy and comforting, this soup builds a deeply flavorful base from sautéed onion and garlic, with smoked paprika and a pinch of dry mustard adding warmth and depth to every spoonful. Tender broccoli florets and sweet shredded carrots simmer right in the pot, soaking up all that savory seasoning while keeping their bite. The broth thickens up into a velvety, ladle-coating texture that clings to every vegetable piece. It's the kind of bowl that feels indulgent but comes together with straightforward pantry staples and one saucepan. Bright, cheesy flavor still takes center stage here, making it a satisfying pick for a lactose free dinner rotation. Serve it hot with crusty bread on the side for dunking.

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Ingredients

4 servings

4 tbsp unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
¼ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 cups whole milk
2 cups low-sodium chicken broth
3 cups broccoli florets, cut into small bite-sized pieces (about 1 medium head)
1 cup shredded carrots (about 2 medium carrots)
½ tsp dry mustard powder
¼ tsp smoked paprika
¼ tsp ground black pepper
salt, to taste
2 cups sharp cheddar cheese, freshly grated (about 8 oz block)
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
2
Sprinkle the flour over the onion and garlic and stir continuously for 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly nutty — this cooks out the raw flour taste.

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