Broccoli Cheese Soup
Ingredients
– 4 Tablespoons unsalted butter – 1 small onion diced – 1 clove garlic minced – ¼ cup all-purpose flour – 2 cups half-and-half – 3 cups low-sodium chicken broth or vegetable broth – ½ teaspoon dry mustard – ½ teaspoon Kosher salt – ¼ teaspoon freshly ground pepper – 4 cups broccoli florets about 1 head, chopped – 1 large carrot grated – 2 ½ cups (about 8 ounces) grated sharp cheddar cheese plus more for garnish
PREP THE VEGGIES
Rough chop 1 large head of broccoli, grate 1 to 2 carrots, and dice a small onion.
1
Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30-45 seconds. Whisk in the flour and cook for 1-2 minutes until light golden brown.
COOK THE ONION AND MAKE A ROUX
2
ADD THE BROTH AND VEGGIES
Slowly add the chicken broth while whisking. Add the broccoli and carrots and season with salt, pepper, and dry mustard. Cover and reduce heat to low. Simmer for 20 minutes until the broccoli is tender.
3
ADD THE CREAM AND CHEESE
Add the half-and-half and stir in the cheese until melted. Season with additional salt and pepper to taste.
4
5
Ladle into bowls and garnish with additional cheese then serve.
SERVE AND ENJOY!
This quick and easy broccoli cheese soup is thick and creamy and, of course, cheesy. It's the perfect for a rainy day or any time you need a little comfort food!
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