Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Cuisine: American
Ingredients: * 4 tablespoons unsalted butter; * 3 cups chopped broccoli florets; 1 large carrot, julienned or finely chopped; ½ teaspoon Dijon mustard; 8 ounces shredded cheddar cheese, about 2 heaping cups; 1 medium yellow onion, chopped ½ teaspoon sea salt Freshly ground black pepper 3 garlic cloves, chopped ¼ cup all-purpose flour 2 cups whole milk or unsweetened almond milk * 2 cups vegetable broth; 2 cup milk

3 steps

Updated at: Mon, 29 Jan 2024 23:43:11 GMT

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Ingredients

6 servings

4 tablespoonsunsalted butter

3 cupsbroccoli florets

chopped

1carrot

large, julienned or finely chopped

½ teaspoondijon mustard

8 ouncescheddar cheese

shredded

1yellow onion

medium pped

½ teaspoonsea salt

cho

black pepper

3garlic cloves

¼ cupall-purpose flour

2 cupsvegetable broth

2 cupmilk

Instructions

Step 1

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.

Step 2

Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.

Step 3

Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.