Broccoli Cheddar Soup

30 mins
Serves 1
facebook.com

Directions

  1. 1Melt the butter in a large pot or Dutch oven over medium heat.
  2. 2Melt the butter in a large pot or Dutch oven over medium heat.
  3. 3Melt the butter in a large pot or Dutch oven over medium heat.
  4. 4Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened.
  5. 5Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened.
  6. 6Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened.
  7. 7Stir 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.
  8. 8Stir 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.
  9. 9Stir 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.
  10. 10Slowly pour in the milk, whisking continuously.
  11. 11Slowly pour in the milk, whisking continuously.
  12. 12Slowly pour in the milk, whisking continuously.
  13. 13Add the broth, broccoli, carrot, and mustard and stir to combine.
  14. 14Add the broth, broccoli, carrot, and mustard and stir to combine.
  15. 15Add the broth, broccoli, carrot, and mustard and stir to combine.
  16. 16Simmer for 15 to 20 minutes, or until the broccoli is tender.
  17. 17Simmer for 15 to 20 minutes, or until the broccoli is tender.
  18. 18Simmer for 15 to 20 minutes, or until the broccoli is tender.
  19. 19Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.
  20. 20Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.
  21. 21Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.
  22. 22Season to taste and serve with croutons, if desired.
  23. 23Season to taste and serve with croutons, if desired.
  24. 24Season to taste and serve with croutons, if desired.

Ingredients

  • 4 tablespoons unsalted butter
  • 4 tablespoons unsalted butter
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 1 medium yellow onion, chopped
  • 1 medium yellow onion, chopped
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon sea salt
  • 1 several grinds freshly ground black pepper
  • 1 several grinds freshly ground black pepper
  • 1 several grinds freshly ground black pepper
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 2 cups whole milk or unsweetened almond milk
  • 2 cups whole milk or unsweetened almond milk
  • 2 cups whole milk or unsweetened almond milk
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 3 cups chopped broccoli florets
  • 3 cups chopped broccoli florets
  • 3 cups chopped broccoli florets
  • 1 large carrot, julienned or finely chopped
  • 1 large carrot, julienned or finely chopped
  • 1 large carrot, julienned or finely chopped
  • 0.5 teaspoon Dijon mustard
  • 0.5 teaspoon Dijon mustard
  • 0.5 teaspoon Dijon mustard
  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded cheddar cheese
  • 1 serving, optional Homemade croutons
  • 1 serving, optional Homemade croutons
  • 1 serving, optional Homemade croutons

Equipment

large pot or Dutch oven