Ingredients
4 Tbsp Unsalted Butter
1 Med Yellow Onion diced
½ tsp Sea Salt
½ tsp Ground Black Pepper or to taste
3 Cloves Garlic minced
¼ Cup All-Purpose Flour
2 Cups Milk whole milk is best
2 Cups Vegetable Broth
3 Cups Broccoli florets, chopped
1 Large Carrots Julienned or finely chopped
½ tsp Dijon Mustard
8 oz Cheddar Cheese shredded
1 Cup Croutons optional, for serving
Equipment
Instructions
- Chop the broccoli into small bite-size pieces, finely dice the onion and julienne or finely chop the carrot. Grate the cheddar from a block and set it aside.
- Melt the butter in a large pot over medium heat. Add the onion, salt and pepper; cook for 5–6 minutes until softened. Add the garlic and stir for 30 seconds. Stir in the flour and cook for 2 minutes without browning.
- Gradually whisk in the milk until smooth, then stir in the vegetable broth, broccoli, carrot and Dijon. Bring to a gentle simmer and reduce the heat. Cook for 15–20 minutes, stirring often, until the vegetables are tender. Do not let the milk boil vigorously.
- Remove the pot from the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Taste and adjust seasoning. If necessary, loosen with a small splash of milk or broth.
- Ladle into bowls and top with the optional croutons just before serving. Keep the soup over very low heat if holding briefly; boiling after adding cheese can make it grainy.
Nutrition
Notes
Texture: Finely grate the cheddar from a block. Add it off the heat for a smoother result. This soup contains broccoli and carrot, not potatoes.
Storage: Refrigerate promptly in shallow covered containers at 40°F or below and use within 3 days. Reheat gently, stirring and loosening with a little milk or broth; heat leftovers to 165°F. Contains milk and wheat; check broth, mustard and crouton labels for other allergens.
