Broccoli Cheddar Soup
Ingredients
The soup base
-
4
tablespoons
unsalted butter
-
1
medium
yellow onion, chopped
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
3
cloves
garlic, chopped
-
¼
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
-
½
teaspoon
Dijon mustard
-
8
ounces
shredded cheddar cheese
For serving
-
to taste
homemade croutons (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the onion, salt, and pepper, and cook until softened.
- Stir in the garlic and cook for another minute.
- Sprinkle in the flour and whisk continuously until golden.
- Slowly pour in the milk while whisking continuously.
- Add the broth, broccoli, carrot, and mustard, and stir to combine.
- Simmer until the broccoli is tender.
- Gradually add the cheese, stirring until melted and creamy.
- Season to taste and serve with croutons if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
500mg
Cholesterol
40mg
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