Description
A velvety, rich, and easy-to-make soup packed with tender broccoli florets, sweet carrots, and plenty of sharp cheddar cheese. Better than the bakery version and ready in 30 minutes.
Ingredients
– 4 cups fresh broccoli florets, chopped small – 1 cup carrots, shredded or julienned – 1 small yellow onion, diced – 3 cloves garlic, minced – 4 tbsp unsalted butter – 1/4 cup all-purpose flour – 2 cups chicken or vegetable broth – 2 cups whole milk (or half and half) – 2 cups sharp cheddar cheese, freshly grated – 1/2 tsp mustard powder (optional) – Salt and black pepper to taste |
Instructions
1. Sauté: Melt butter in a large pot over medium heat. Add onion and carrots. Cook for 5 minutes until soft. Add garlic and cook for 1 minute.
2. Thicken: Sprinkle flour over veggies. Stir and cook for 2 minutes to make a roux.
3. Simmer: Slowly whisk in broth and milk. Add broccoli florets. Bring to a simmer and cook for 15-20 minutes until broccoli is tender.
4. Melt: Reduce heat to low. Stir in mustard powder, salt, and pepper. Gradually stir in grated cheese until melted and smooth.
5. Serve: Taste and adjust seasoning. Serve hot with crusty bread.
Notes
– Cheese Tip: Always grate cheese from a block for smooth melting.
– Storage: Keeps in fridge for 3 days. Reheat gently on low heat.
– Texture: Use an immersion blender if you prefer a smoother soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Soup
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 340
- Fat: 24
- Carbohydrates: 18
- Protein: 14