Broccoli Cheddar Soup 🥦

Ingredients

• 4 cups Broccoli Florets (fresh, cut into bite‑size pieces)
• 1 large Carrot (peeled and diced)
• 1 medium Onion (finely chopped)
• 2 pieces Garlic Cloves (minced)
• 3 tablespoons Unsalted Butter (cut into cubes, softened)
• 3 tablespoons All-Purpose Flour (for roux, sifted)
• 3 cups Chicken or Vegetable Broth (low‑sodium)
• 1.5 cups Whole Milk (prefer 2% or whole for richness)
• 2 cups Sharp Cheddar Cheese (freshly shredded, extra sharp for maximum flavor)
• 1 teaspoon Ground Mustard (adds extra cheesy depth)
• 1/2 teaspoon Paprika (for finishing color and flavor)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Vegetables

   Wash the broccoli, cut into bite‑size florets. Peel and dice the carrot, chop the onion, and mince the garlic.

   Time: PT10M

2. Make the Roux

   In the large pot over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk constantly for 2–3 minutes until the mixture turns a light golden color and smells nutty.

   Time: PT5M

   Temperature: medium

3. Add Liquid Base

   Gradually whisk in the broth, followed by the milk, making sure to dissolve any lumps. Bring the mixture to a gentle simmer, stirring frequently.

   Time: PT3M

   Temperature: medium

4. Cook Vegetables

   Add the onion, carrot, and broccoli to the simmering base. Reduce heat to low and let simmer for 12–15 minutes, or until the vegetables are tender.

   Time: PT15M

   Temperature: low

5. Blend (Optional)

   For a smoother texture, use an immersion blender to partially blend the soup, leaving some broccoli florets for texture. If using a countertop blender, blend in batches and return to the pot.

   Time: PT5M

6. Add Cheese and Mustard

   Stir in the freshly shredded sharp cheddar cheese a handful at a time, allowing each addition to melt before adding more. Sprinkle in the ground mustard and mix well.

   Time: PT5M

   Temperature: low

7. Season and Finish

   Season the soup with salt, pepper, and the paprika. Give a final stir and taste for seasoning adjustments.

   Time: PT2M

8. Serve

   Ladle the hot soup into bowls and enjoy immediately. Optional garnish: extra shredded cheddar or a drizzle of cream.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

20g

Fat

22g

Fiber

4g