Broccoli Cheddar Soup

Perfect for chilly evenings, this comfort-food soup uses milk and chicken broth instead of half-and-half or heavy cream for a creamy yet lighter consistency.

Recipe - Gourmet Garage Corporate

Prep Time20 Minutes

Servings4

Cook Time30 Minutes

Ingredients

1/4 cup unsalted butter

1 medium onion, diced (1 1/2 cups)

2 medium carrots, coarsely grated (1 1/2 cups)

1 tsp kosher salt

1/4 tsp freshly ground black pepper, plus more for garnish

2 tsp minced garlic

1/4 cup all-purpose flour

3 cups College Inn® 40% Less Sodium Chicken Broth

2 cups whole milk

4 cups chopped broccoli flowerets and stems (1/4 to 1/2-inch pieces)

1 tbs Dijon mustard

8 oz sharp Cheddar cheese (2 cups), grated, plus more for garnish

Directions

Melt butter in a Dutch oven over medium heat. Add onion, carrot, salt and pepper; cook about 5 minutes until softened. Add garlic and cook about 1 minute until fragrant. Add flour and cook 1 to 2 minutes, stirring constantly, until golden brown and forms a paste. Add broth is a slow stream, stirring constantly with a whisk. Add milk, broccoli and mustard; bring to a simmer over medium-high heat. Reduce heat to medium-low and continue cooking about 15 minutes. stirring occasionally, until the broccoli is tender. Reduce heat to low. Stir in cheese, a handful at a time, until melted. Ladle into bowls and garnish with additional cheese and pepper, if desired.

20 minutes

Prep Time

30 minutes

Cook Time

Servings