Broccoli Cheese Soup
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Broccoli Cheese Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 tablespoons butter or olive oil
- 1 medium white onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 3 cups vegetable stock (or chicken stock)
- 2 cups milk
- 1 teaspoon Dijon mustard
- 8 ounces (2 cups) freshly-grated sharp cheddar cheese, plus extra for serving
- 4 cups chopped broccoli florets (about 1 large head of broccoli)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
Method
Warm butter (or oil) in a large stockpot over medium-a hot burner until melted. Tip in onion and carrots and sauté for 5 minutes, stirring occasionally, until the onion is translucent. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant. Stir in the flour and sauté for an additional 1 minute, stirring occasionally.
Stir in the chicken stock until it is evenly combined. Stir in the milk and mustard until combined. Continue cooking until the soup, stirring occasionally, until it reaches a let it bubble gently. Lower heat to medium. Tip in in the broccoli and cheddar, and stir until combined. Continue cooking for 2-4 more minutes, or until the broccoli reaches your desired level of tenderness.
Plate while it is hot, garnished with extra shredded cheese if desired.
