Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion, chopped; 0.5 teaspoon sea salt; black pepper (Freshly ground); 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 (about 2 heaping cups)

No soup season is complete without a bowl of broccoli cheddar soup

Ingredients

Directions

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

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