Side Pannel
Classic Broccoli Cheese Soup
Classic Broccoli Cheese Soup
- Recipe Submitted by maryjosh on 12/01/2016
Ingredients List
- 3 tablespoons butter or olive oil
- 1 small white onion, peeled and finely diced
- 2/3 cup diced carrots (about 1 large carrot, peeled)
- 3 cloves garlic, minced
- 1/4 cup flour
- 3 cups good-quality vegetable or chicken stock
- 2 cups milk (I used 2%, but any kind of milk will work)
- 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces freshly-grated* part-skim sharp cheddar cheese, plus more for serving
Directions
Heat butter (or olive oil) in a large stockpot over medium-high heat until melted. Add onion and carrots and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent. Stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for an additional 1 minute.
Whisk in the chicken stock until it is evenly combined. Stir in the milk, broccoli, mustard, salt and black pepper until combined. Continue cooking, stirring every few minutes, until the soup reaches a simmer. Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft. Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.
Serve immediately, topped with extra cheese if desired.
Whisk in the chicken stock until it is evenly combined. Stir in the milk, broccoli, mustard, salt and black pepper until combined. Continue cooking, stirring every few minutes, until the soup reaches a simmer. Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft. Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.
Serve immediately, topped with extra cheese if desired.
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