Imported from the web

Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 1 yellow onion (medium, chopped); 0.5 tsp sea salt; black pepper (Freshly ground; several grinds, plus more to taste); 3 garlic cloves (chopped); 0.25 cup all-purpose flour; 2 cups whole milk or unsweetened almond milk (Use either whole milk or unsweetened almond milk); 2 cups vegetable broth; 3 cups broccoli florets (chopped); 1 carrot (large, julienned or finely chopped); 0.5 tsp Dijon mustard; 8 oz cheddar cheese (shredded; about 2 heaping cups); homemade croutons (Optional, for serving)

Recipe by Love and Lemons @lovelemonsfood · Facebook

Imported by Gabriel Zuniga on SeeMeCook

A rich, creamy broccoli cheddar soup loaded with tender vegetables and sharp, melty cheese. Serve it with homemade croutons or crusty bread for a comforting meal.

4 servings35 minAmerican

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Ingredients

4 tbsp unsalted butter
1 yellow onion (medium, chopped)
0.5 tsp sea salt
black pepper (Freshly ground; several grinds, plus more to taste)
3 garlic cloves (chopped)
0.25 cup all-purpose flour
2 cups whole milk or unsweetened almond milk (Use either whole milk or unsweetened almond milk)
2 cups vegetable broth
3 cups broccoli florets (chopped)
1 carrot (large, julienned or finely chopped)
0.5 tsp Dijon mustard
8 oz cheddar cheese (shredded; about 2 heaping cups)
homemade croutons (Optional, for serving)

Steps

1
Melt the butter in a large pot or Dutch oven over medium heat.
2
Add the chopped onion, sea salt, and several grinds of black pepper. Cook, stirring, for 5 minutes, or until the onion has softened.
3
Stir in the chopped garlic and cook for 1 minute.
4
Sprinkle in the flour and whisk continuously for 1 to 2 minutes, until the flour turns golden.
5
Slowly pour in the milk, whisking continuously to incorporate it smoothly.
6
Add the vegetable broth, chopped broccoli, carrot, and Dijon mustard. Stir to combine.
7
Simmer for 15 to 20 minutes, or until the broccoli is tender.
8
Gradually add the shredded cheddar cheese, stirring after each addition, until all the cheese has melted and the soup is creamy.
9
Season to taste with additional salt and freshly ground black pepper, if needed.
10
Serve the soup with homemade croutons, if desired.

Notes

For the smoothest texture, grate the cheddar yourself because pre-shredded cheese may contain anti-caking agents that interfere with melting. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally; avoid high heat, which can cause the soup to separate. The recipe page notes that whole milk produces better melting than lower-fat milk, though unsweetened almond milk is also listed as an option.