Broccoli Cheddar Soup
This creamy, rich broccoli cheddar soup is comfort food at its best.
Equipment
- Le Creuset Dutch Oven
Ingredients
Base 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
Cooking 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.
Notes
Serve with homemade croutons or good crusty bread.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 28gProtein: 15gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 80mgCalcium: 600mgIron: 2mg
Tried this recipe?Let us know how it was!