Directions
- 1Melt the butter in a large pot or Dutch oven over medium heat.
- 2Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened.
- 3Stir 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.
- 4Slowly pour in the milk, whisking continuously.
- 5Add the broth, broccoli, carrot, and mustard and stir to combine.
- 6Simmer for 15 to 20 minutes, or until the broccoli is tender.
- 7Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.
- 8Season to taste and serve with croutons, if desired.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 0.5 teaspoon sea salt
- 1 several grinds freshly ground black pepper
- 3 garlic cloves, chopped
- 0.25 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
- 0.5 teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese
- 1 serving, optional Homemade croutons
Equipment
large pot or Dutch oven
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