Broccoli Cheese Soup
Ingredients
-
5
tablespoons
butter
-
½
medium
yellow onion, peeled and diced
-
1
cup
matchstick carrots, roughly chopped
-
5
cups
broccoli florets, cut into bite-sized pieces
-
3-4
cloves
garlic, peeled and minced
-
1½-2
teaspoons
coarse salt
-
1
teaspoon
dried mustard powder
-
½
teaspoon
ground black pepper
-
¼
teaspoon
cayenne pepper
-
5
tablespoons
all-purpose flour
-
4
cups
unsalted chicken or vegetable stock
-
1
cup
milk (of choice)
-
½
medium
lemon juice
-
splash
Worcestershire sauce
-
2
cups
mild and/or sharp cheddar, shredded
Instructions
- Heat butter in a Dutch oven or stock pot over medium heat, then sauté onion and carrot until soft.
- Add broccoli, cover to steam for about 6-7 minutes until mostly soft.
- Stir in garlic, salt, mustard powder, black pepper, and cayenne; sauté until fragrant.
- Add flour and mix well.
- Pour in stock, bring to a simmer, then reduce heat and cook until thickened.
- Stir in milk and simmer for a few more minutes.
- Remove from heat and add lemon juice, Worcestershire sauce, and cheddar until melted.
- Taste and adjust seasoning, then serve with additional cheese and optional garnishes.
Nutrition Facts (estimated)
Servings
8
Calories
259
Total fat
18g
Total carbohydrates
14g
Total protein
11g
Sodium
454mg
Cholesterol
54mg
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