Description
This Broccoli Cheddar Soup boasts a creamy texture and rich flavor, featuring sharp cheddar and tender broccoli. It’s a quick, healthy dish ideal for any day of the week.
Ingredients
Scale
- 4 tablespoons butter
- ½ medium onion, diced
- 2 carrots, grated
- ¼ cup flour
- 2 cups whole milk
- 2 cups chicken broth
- ½ teaspoon dry mustard
- ½ teaspoon white pepper
- ½ teaspoon salt
- 16 ounces frozen broccoli florets
- 8 ounces extra sharp cheddar, grated
Instructions
- Melt butter in a dutch oven over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the grated carrots.
- Add flour to the mixture and cook for one minute, stirring constantly to cook the flour thoroughly.
- Pour in the milk and chicken broth, stirring to combine.
- Mix in the seasonings and broccoli. Cook on medium-low heat for 10-15 minutes until the broccoli is tender.
- Using an immersion blender, puree some of the broccoli to achieve the desired consistency, or refer to notes for alternatives.
- Gradually add the cheese while stirring constantly until melted. Remove from heat and serve hot.
Notes
For a smoother soup, blend more of the broccoli florets. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches after it cools slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 80mg