Broccoli Cheddar Cheese Soup

This soup is amazing as is or served in a bread bowl. It also stores and reheats well! This is what you'll need for 4 servings:

Photo byLindsay

Ingredients:

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 1/2 teaspoon sea salt
• 1/2 tsp ground black pepper
• 3 garlic cloves, chopped
• 1/4 cup all-purpose flour
• 1 cups whole milk
• 1 cup half and half or heavy cream
• 2 cups vegetable or chicken broth
• 3 cups broccoli florets, cut into small pieces
• 1 cup of broccoli stems, chopped, optional
• 1 large carrot, thinly sliced or diced
• 1/2 teaspoon Dijon mustard
• 2-3 cups cheddar cheese, shredded*

Optional Toppings:

• Red peper flakes
• Croutons or oyster crackers
• Grated or ground nutmeg
• Shredded cheese

Begin by melting butter in a large pot or Dutch oven over medium heat. Add the onion, a pinch of salt, and some freshly ground pepper. Stir occasionally for about 5 minutes, or until the onion softens. Mix in the garlic and cook for another minute, then sprinkle in the flour, whisking continuously for 1 to 2 minutes until it turns golden brown. Slowly whisk in the milk.

Next, add the broth, broccoli, carrots, and mustard, stirring to combine. Let the mixture simmer for 15 to 20 minutes, or until the vegetables are tender. Once softened, blend the soup to your desired texture using an immersion blender, food processor, or blender.

Gradually stir in the cheese, ensuring it melts fully before adding more, until the soup becomes creamy. Adjust the seasoning to taste and serve, optionally topped with croutons, red pepper flakes, ground nutmeg, or more cheese, if desired. Serve and enjoy!

* Notes:
It is recommended to purchase block cheese and shred it yourself as the pre-shredded cheeses do not melt as well.