Yields:
6 servings
Prep time:
10 minutes
Cook time:
20 minutes
Total time:
30 minutes
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, chopped
- 1 teaspoon salt
- Freshly ground black pepper
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth (see note)
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces of cheddar cheese (roughly 2-2.5 cups if shredded – see note)
Directions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for about 5 minutes, or until translucent.
- Stir in the garlic and cook for another minute until fragrant, then slowly add in the flour while whisking continuously for 1 to 2 minutes, or until the flour turns golden.
- Continue to whisk while slowly pouring in the milk, about 1/4 cup at a time to ensure it thickens.
- Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
- Add in cheese and stir until it has melted. (See note)
- Enjoy!
Notes
- I prefer to use Better than Bouillon in my recipes, so I substitute the broth for 2 tsp of chicken bouillon and 2 cups of water.
- You can use a block of cheese for this recipe instead of shredded. Cut it up into 1/2 inch cubes and toss in!
- It’s important to add the cheese last, otherwise it will get curdy and make your soup have a grainy texture!
