Broccoli Cheddar Soup
There's nothing quite as comforting as a creamy Broccoli Cheddar Soup, especially one that comes together in 30 minutes.
Yield: 4 people
Calories: 904kcal
Materials
- 4 tbsp unsalted butter
- 1 medium white onion
- 4 garlic cloves minced
- ¼ cup all purpose flour
- 2 cups whole milk
- 2½ cups vegetable broth
- 1 tsp Dijon mustard
- 1 large carrot julienned into small pieces
- 3 cups broccoli chopped into small pieces
- 8 oz cheddar cheese shredded
- salt and pepper to taste
Homemade Croutons
- ½ Italian loaf
- ¼ cup olive oil
- salt and pepper
Instructions
- Preheat oven to 350℉. Melt the butter over medium heat in a large pot or Dutch oven. Add the onion and garlic, and season with salt and pepper. Cook for 5 minutes, stirring occasionally, until softened.
- Sprinkle in flour and whisk for 1 - 2 minutes, or until golden. Next, slowly add in your milk, whisking as you add it.
- Now add in your broth, Dijon, carrot, and broccoli. Season with salt and pepper. Simmer for 15 - 20 minutes or until the broccoli is tender. While this simmers, make your croutons.
- Tear your Italian loaf into rough bite-sized chunks on a baking sheet lined with parchment paper. Drizzle with olive oil and season liberally with salt and pepper. Toss and then evenly spread out the pieces so they don't touch.
- Bake croutons for 10 - 15 minutes, depending on how crispy you like them.
- Finally, turn the heat off on the soup and sprinkle in your cheese, stirring to combine. Taste and adjust seasoning if needed.
Video
Nutrition
Calories: 904kcal | Carbohydrates: 50g | Protein: 25g | Fat: 68g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1253mg | Potassium: 584mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1841IU | Vitamin C: 60mg | Calcium: 593mg | Iron: 2mg