Broccoli Cheddar Soup
This Broccoli Cheddar Soup is a creamy, comforting dish filled with fresh broccoli and rich cheddar cheese.
Equipment
- large pot
- Dutch oven
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 0.5 teaspoon sea salt
- freshly ground black pepper
- 3 cloves garlic, chopped
- 0.25 cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- 0.5 teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese about 2 heaping cups
- Homemade croutons for serving, optional
Instructions
- 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.
- Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
- 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.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 25gProtein: 14gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 66mgSodium: 798mgPotassium: 592mgFiber: 3gSugar: 6gVitamin A: 1142IUVitamin C: 90mgCalcium: 365mgIron: 1.5mg
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