Broccoli Cheddar Soup

Broccoli Cheddar Soup

from loveandlemons.com
35 min
4 servings

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 3 garlic cloves, 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, about 2 heaping cups
  • Homemade croutons, for serving, optional

Directions

  1. 1

    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.

  2. 2

    Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.

  3. 3

    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.