Broccoli Cheddar Soup
A creamy stovetop broccoli cheddar soup with onion, carrot and half a pound of cheddar melted in gradually. One pot, 35 minutes.
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Ingredients
- 4 tablespoons butter unsalted
- 1 yellow onion medium, chopped
- 1/2 teaspoon sea salt
- black pepper freshly ground; several grinds to start, then to taste
- 3 cloves garlic chopped
- 1/4 cup all-purpose flour
- 2 cups whole milk unsweetened almond milk also works
- 2 cups vegetable broth
- 3 cups broccoli florets chopped
- 1 carrot large, julienned or finely chopped
- 1/2 teaspoon Dijon mustard
- 8 ounces cheddar cheese shredded; about 2 heaping cups
- croutons optional, for serving
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt and several grinds of pepper. Cook, stirring, for 5 minutes, or until softened.
- Stir in the garlic and cook for another minute. Sprinkle in the flour and whisk continuously for 1 to 2 minutes, until golden.
- Slowly pour in the milk, whisking continuously. Add the broth, broccoli, carrot and Dijon mustard and stir to combine.
- Simmer for 15 to 20 minutes, until the broccoli is tender.
- Add the cheddar gradually, stirring after each addition until all the cheese has melted and the soup is creamy. Season to taste and serve with croutons, if desired.
Notes
For the smoothest soup, grate the cheddar yourself and add it gradually. Bring leftover soup to a rolling boil when reheating. Croutons are not included in the nutrition figures.
Nutrition
Serving: 1servingCalories: 481kcalCarbohydrates: 23.5gProtein: 20.2gFat: 34.8gSodium: 1116mgFiber: 2.6gSugar: 10.1g