Broccoli Cheddar Soup
Creamy and delicious, but not too heavy- this Broccoli Cheddar Soup will become a family favorite!
Servings Servings (1.5 cups each)
Equipment
Ingredients
- 4 tablespoons butter
- 1 white or yellow onion, medium diced
- 3-4 cloves garlic pressed or finely minced
- 1 carrot, medium grated
- 4 tablespoons flour see note
- 4 cups chicken broth that's one 32oz carton, can substitute vegetable broth
- 2 cups milk 1-2%
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- 3-4 cups broccoli chopped
- 2-3 cups freshly grated sharp cheddar cheese start with 2 cups, add more if desired
- ½ cup freshly grated Parmesan cheese freshly grated
Instructions
- Melt butter in a large soup pot. Add onion, garlic, and carrot and saute until softened and fragrant, 3-4 minutes. Add flour and stir constantly for a minute or two.
- Slowly pour in broth just a little at a time while stirring/whisking until completely smooth before adding more liquid (this prevents the flour from clumping) and then add milk, dijon, salt and pepper. Bring mixture to a simmer (not a hight rolling boil) and let cook for 3-4 minutes, gently stirring, to thicken.
- Add broccoli and continue simmering until broccoli is soft and cooked through, 5-10 minutes or to your liking. Turn heat to low and add cheese, stirring until melted and smooth.
- Make sure to taste at this point and add more salt to taste before serving. If desired lightly run an immersion blender through the soup. Don't completely puree, but just blend about half way. You can also take about 1/3 of the soup and pulse it in the blender and then add it back in.
- Remove from heat, serve in bowls and top with additional cheese if desired.
Notes
- Flour: If you'd like to omit flour for dietary restrictions (gluten, low-carb, etc) you may simply leave it out. Soup will not be quite as thick, but still taste delicious. Feel free to add a cornstartch slurry instead, whisking 1 tablespoon cornstarch with 1 tablespoon cold water and adding to soup at the end. Simmer to thicken and add more as desired.
- For a richer soup, feel free to use whole milk and add extra cheese.
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Freeze in individual portions for a quick meal on busy days!
Nutrition
Serving: 1.5cups, Calories: 272kcal, Carbohydrates: 16g, Protein: 13g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 1331mg, Potassium: 393mg, Fiber: 2g, Sugar: 7g, Vitamin A: 2636IU, Vitamin C: 42mg, Calcium: 358mg, Iron: 1mg
Calories: 272kcal
Cost: $8
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