Broccoli Cheddar Soup

This is a blended recipe taken from two sources: https://www.loveandlemons.com/broccoli-cheddar-soup/ and https://www.the-girl-who-ate-everything.com/panera-broccoli-cheese-soup/#recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

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

Step 2

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 3

Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer on med-low heat for 15-25 minutes, or until the broccoli and carrots are tender.

Step 4

You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup. Return to low heat.

Step 5

Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste, stir in nutmeg if desired.

Step 6

Serve with crusty bread.