Broccoli Cheddar Soup
Perfect for chilly evenings, this comfort-food soup uses milk and chicken broth instead of half-and-half or heavy cream for a creamy yet lighter consistency.
Serves
4
Prep time 20 minutes
Cook time 30 minutes
Ingredients
1/4 cup unsalted butter
1 medium onion, diced (1 1/2 cups)
2 medium carrots, coarsely grated (1 1/2 cups)
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper, plus additional for garnish
2 tsp. minced garlic
1/4 cup all-purpose flour
3 cups College Inn® 40% Less Sodium Chicken Broth
2 cups whole milk
4 cups chopped broccoli flowerets and stems (1/4- to 1/2-inch pieces)
1 Tbsp. Dijon mustard
8 oz. sharp Cheddar cheese (about 2 cups), grated, plus more for garnish
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Directions
Melt butter in a Dutch oven over medium heat. Add onion, carrot, salt and pepper; cook about 5 minutes until softened. Add garlic and cook about 1 minute until fragrant.
Add flour and cook 1 to 2 minutes, stirring constantly, until golden brown and forms a paste. Add broth is a slow stream, stirring constantly with a whisk.
Add milk, broccoli and mustard; bring to a simmer over medium-high heat. Reduce heat to medium-low and continue cooking about 15 minutes. stirring occasionally, until the broccoli is tender.
Reduce heat to low. Stir in cheese, a handful at a time, until melted. Ladle into bowls and garnish with additional cheese and pepper, if desired.
