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Cream Of Broccoli Cheese Soup

Cream of Broccoli Cheese Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups chicken or vegetable broth
  • 4 cups broccoli florets
  • 2 cups shredded sharp cheddar cheese
  • 1 cup whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground mustard powder

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes, then stir in the garlic and cook 30 seconds.
  2. Sprinkle the flour over the onion mixture and stir for 1 minute. Slowly whisk in the broth and bring to a simmer.
  3. Add the broccoli, salt, pepper, and mustard powder. Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes, until the broccoli is fork-tender.
  4. Remove the pot from the heat. Stir in the shredded cheddar until melted and smooth, then pour in the milk and mix well. Taste, adjust the salt, and serve hot.

Notes

For a smoother soup, puree with an immersion blender before stirring in the cheese. If the soup thickens as it sits, thin it with a little warm broth. This soup does not freeze well because the dairy can separate.