One of the reasons I love Spring so much is that the vegetables are so much better. Although broccoli isn’t considered a Spring veggie, this Broccoli Soup has a light, Spring flavor.
This is a super easy soup to make for Easter brunch or dinner. It can be served as a first course or as a main course along with a fresh green salad and homemade Hot Cross Buns. Although it can be pureed in the blender, using an immersion blender makes clean up so much easier. This soup is also perfect on a weekend night after a day spent in the garden. I hope you all have a happy Friday!
Broccoli Cheddar Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 medium Vidalia onion chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves chopped
- ¼ cup flour
- 2 cups whole milk
- 2 cups chicken broth
- 3 cups chopped broccoli florets
- 1 large carrot peeled and finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese about 2 heaping cups
- Homemade croutons for serving, optional
Instructions
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In a large stock pot over medium heat, melt the butter. Stir in the onion, salt, and pepper. Stir and cook for 8 minutes, until the onion is soft and translucent. Stir in the garlic and cook for another minute.
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Sprinkle the flour over the onions and stir continuously for 3-4 minutes. You want the flour to thicken and turn a nice golden brown. Slowly pour in the milk. Using a whisk, mix the milk into the flour while you're pouring and then keep stirring for 2 minutes.
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Stir in the broth, broccoli, carrot, and mustard. Mix well and bring to a boil. Lower the temp to a simmer. Cover and cook for 45 minutes, or until broccoli and carrots are tender.
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Remove the soup from the heat and use an immersion blender to blend the soup. Blend it until you get to the consistency you want, whether super creamy or kind of chunky. Then put the soup pot back on low heat and stir in the cheese. Keep stirring until all the cheese in melted. Season with salt and pepper. Serve immediately with croutons.
