Broccoli Cheddar SoupBroccoli Cheddar Soup
Broccoli Cheddar Soup

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.
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Recipe - Gourmet Garage Corporate
BroccoliCheddarSoup.jpg
Broccoli Cheddar Soup
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
4
Servings

Shop Ingredients

Makes 4 servings
1/4 cup unsalted butter
Breakstone's Unsalted Butter, 2 count, 8 oz
Breakstone's Unsalted Butter, 2 count, 8 oz
$4.99$0.62/oz
1 medium onion, diced (1 1/2 cups)
Fresh Spanish Onion
Fresh Spanish Onion
$2.49 avg/ea$1.99/lb
2 medium carrots, coarsely grated (1 1/2 cups)
Fresh Shredded Carrots, 10 oz bag
Fresh Shredded Carrots, 10 oz bag
$3.49$0.35/oz
1 tsp kosher salt
Alessi Coarse Kosher Sea Salt, 2.2 lbs
Alessi Coarse Kosher Sea Salt, 2.2 lbs
$3.49$0.10/oz
1/4 tsp freshly ground black pepper, plus more for garnish
Coarse Ground Black Pepper  , 1.8 oz
Coarse Ground Black Pepper , 1.8 oz
$1.12 avg/ea$0.62/oz
2 tsp minced garlic
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
1/4 cup all-purpose flour
Gold Medal All Purpose Flour, 32 oz
Gold Medal All Purpose Flour, 32 oz
$5.19$2.59/lb
3 cups College Inn® 40% Less Sodium Chicken Broth
Organic Chicken Broth , 32 fl oz
Organic Chicken Broth , 32 fl oz
$4.99$0.16/fl oz
2 cups whole milk
Trickling Springs Organic Whole Milk, 1 quart
Trickling Springs Organic Whole Milk, 1 quart
$5.99$0.19/oz
4 cups chopped broccoli flowerets and stems (1/4 to 1/2-inch pieces)
Fresh Broccoli Crowns
Fresh Broccoli Crowns
$2.99 avg/ea$3.99/lb
1 tbs Dijon mustard
Grey Poupon Dijon Mustard, 10 oz
Grey Poupon Dijon Mustard, 10 oz
$5.99$0.60/oz
8 oz sharp Cheddar cheese (2 cups), grated, plus more for garnish
Cabot Extra Sharp Cheddar Cheese
Cabot Extra Sharp Cheddar Cheese
$11.99/lb$11.99/lb

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.