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Broccoli Cheese Soup




3 tablespoons butter or olive oil
1 medium white onion, diced
2 medium carrots, diced
3 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free flour)
3 cups vegetable stock (or chicken stock)
2 cups milk
1 teaspoon Dijon mustard
8 ounces (2 cups) freshly-grated sharp cheddar cheese, plus extra for serving
4 cups chopped broccoli florets (about 1 large head of broccoli)
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper


Heat butter (or oil) in a large stockpot over medium-high heat until melted.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onion is translucent.  Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.  Stir in the flour and sauté for an additional 1 minute, stirring occasionally.
Stir in the chicken stock until it is evenly combined.  Stir in the milk and mustard until combined.  Continue cooking until the soup, stirring occasionally, until it reaches a simmer.  Reduce heat to medium.  Add in the broccoli and cheddar, and stir until combined.  Continue cooking for 2-4 more minutes, or until the broccoli reaches your desired level of tenderness.
Serve immediately, garnished with extra shredded cheese if desired.