Broccoli Cheese Soup
This creamy broccoli cheese soup combines the nutritious goodness of broccoli with the rich, savory taste of sharp cheddar cheese.
Servings: 6 servings
Calories: 373kcal
Equipment
- Dutch oven or large stock pot
- Immersion Blender or Vitamix blender, optional
Ingredients
- 4 Tablespoons butter unsalted
- 1 yellow onion chopped
- 3 cloves garlic minced
- ½ cup all-purpose flour
- 2 ½ cups whole milk
- 3 cups chicken or veggie broth
- 6 cups fresh broccoli florets choppped
- 1 large carrot julienned or finely chopped, about ¾ cup
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground nutmeg
- 8 ounces sharp cheddar cheese shredded
- croutons optional topping
- extra cheddar cheese optional topping
Instructions
- Melt butter over medium heat in a Dutch oven or large soup pot.
- Add onion and cook until softened while stirring frequently. Add garlic, stir until fragrant.
- Slowly add flour a little bit at a time while constantly stirring. Once all of the flour is added, pour in milk while continuing to stir. Cook for 1 minute while whisking to smooth out any lumps.
- Add in chicken broth, broccoli, carrots, salt, pepper, nutmeg, and mustard.
- Stir and simmer covered, until veggies are tender, about 10 minutes.
- If wanting a more smooth textured soup, use an immersion blender to reach the desired consistency. Or blend a portion in a Vitamix, then add back to the soup and stir to combine.
- Remove from heat and gradually add cheese while stirring in between each addition until melted and smooth.
- Season with additional salt and pepper, if needed, and garnish with fresh croutons and more shredded cheese.
Nutrition
Calories: 373kcal | Carbohydrates: 24g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 1212mg | Potassium: 572mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3046IU | Vitamin C: 84mg | Calcium: 455mg | Iron: 1mg